Ingredients:

  • 1 (5 oz) can of tuna in water, drained
  • 2 tablespoons mayonnaise (Greek yogurt can be used as a lighter alternative)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 stalk celery, finely chopped
  • 1 small red onion, finely chopped
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional)
  • 4 slices whole grain bread
  • 1 tablespoon olive oil or butter, for toasting
  • Optional toppings: sliced avocado, sliced tomato, or lettuce leaves

Instructions:

  1. In a medium-sized bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice. Mix well until the ingredients are fully incorporated.
  2. Add the chopped celery and red onion to the mixture. Season with salt and pepper to taste. If using, fold in the fresh parsley. Set aside.
  3. In a skillet, heat the olive oil or butter over medium heat. Place the slices of whole grain bread in the skillet.
  4. Toast for about 2-3 minutes on each side, or until golden brown and crispy.
  5. Once the bread is toasted, remove from the skillet and let it cool slightly.
  6. Generously spoon the tuna salad mixture over each slice of toast.
  7. Top with optional ingredients such as sliced avocado, sliced tomato, or lettuce leaves for extra flavor and texture.
  8. Cut the toast in halves or quarters for easy handling and serve immediately.