Tongol Tuna Salad Tartine

I learned something today. Tongol tuna is the way to go. It’s cheaper than albacore, less mercury, and has a more mild flavor. I picked some up from Whole Foods on the way home, followed by 22 minutes of yoga (3 days in a row ya’ll!) then whipped together dinner.

I used to think tuna salad always had to have mayonnaise, but I hardly make it with the stuff anymore. This recipe (which I adapted from a NY Times Recipes for Health recipe) used:
1 clove garlic, minced
1 tsp capers
S&P
2 cans tuna
1 tbsp lemon juice
1 tbsp Greek yogurt
1 tbsp olive oil
1 scallion, chopped

Combine the capers, garlic and salt in a bowl and mash. Mix in tuna, and follow with the remaining ingredients. I topped wheat toast with the tuna salad and more Greek yogurt for mine and Havarti cheese for Evans.

Just found out I’m headed to Disney World for the first time in May! I hear it blows Disney Land out of the water…