Yield: 1½ cups Tuna Salad, 4 Sandwiches

Ingredients:

12 ounces Well sourced low sodium, tuna, packed in water then drained
2 ribs Celery, trimmed and chopped
1 small Purple onion, peeled and chopped fine
2 Tbsp Capers (optional but they give a nice zip)
3 Tbsp Plain, full fat Greek yogurt
Juice of 1 fresh lemon
½ Cucumber
1 tsp Unrefined sea salt
Freshly ground black pepper
8 slices Ezekiel, sourdough, whole grain or good quality bread

Preparation:

1. Place tuna, celery, onion and capers in medium mixing bowl. Break up tuna with a fork.
2. Add yogurt, lemon juice, salt and pepper to the tuna mixture. Mix well.
3. Meanwhile place all four slices of bread on a cutting board.
4. Divide the tuna mixture between 4 slices of bread. Add slices of cucumber.
5. Top with the last 4 slices of bread.
6. Cut on the diagonal into half.
7. Wrap in greaseproof paper and tuck into lunch pail.