Tuna salad sandwich made with Greek yogurt
Spain on a Fork · ♥ 1K likes · 22.1K views · 5 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can canned tuna in olive oil
Drain two 4 oz cans of tuna in olive oil through a fine sieve set over a bowl, flake gently to release excess oil, and transfer to a large bowl.
- 120 g plain Greek yogurt
- 14 g Dijon mustard
- 60 g chopped onion
- 30 g chopped celery
- 1 cloves garlic
- 35 g chopped dill pickles
Add the Greek yogurt, Dijon mustard, chopped onion, chopped celery, grated garlic, chopped dill pickles and lemon juice.
- 10 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Season with sea salt and plenty of cracked black pepper and mix well. Add more yogurt if the mixture is too dry.
- 1 whole tomato
- chopped lettuce
Thinly slice the tomato and chop the lettuce.
Spread the tuna salad on one slice of toast, top with tomato slices and lettuce, and close with the second slice.
Assembling and tasting