Tuna Salad Sandwich

• 120 g (120 g canned light tuna in water, drained) — Canned light tuna in water, drained
• 80 g (2 thick slices (80 g) whole-wheat sandwich bread) — Whole-wheat sandwich bread
• 35 g (2 tbsp plus 1 tsp (35 g) plain nonfat Greek yogurt) — Plain nonfat Greek yogurt
• 30 g (30 g raw celery, finely diced) — Raw celery
• 10 g (2 tsp (10 g) fresh lemon juice) — Fresh lemon juice

Method

1. 1Drain the tunaOpen the tuna can, press out the packing water through a fine strainer, and weigh 120 g drained tuna.1 minLook for: The tuna is moist but no water drips when the strainer is lifted.Safety: Use a can opener that leaves no sharp metal edge.
2. 2Dice the celeryRinse and dry the celery, then cut it into pieces no larger than 5 mm so the filling stays easy to bite.1 min 30 secLook for: The complete 30 g celery portion is evenly diced and crisp.Safety: Use a stable cutting board and keep fingertips curled.
3. 3Start the tuna saladFlake the tuna in a bowl with a fork, add all Greek yogurt, and stir until the yogurt coats every flake.45 secLook for: The tuna is evenly creamy with no dry compact chunks.Safety: Keep tuna and yogurt refrigerated until preparation.
4. 4Add celery and lemonFold in the diced celery and all lemon juice until both are distributed from top to bottom.30 secLook for: Celery appears throughout and no lemon liquid pools at the base.Safety: Declare fish and milk allergens.
5. 5Fill the sandwichPlace the complete tuna salad on one bread slice, spread it to the corners, and close with the second slice.45 secLook for: The filling is level, reaches every edge, and stays inside the bread.Safety: Use a clean plate and utensil.
6. 6Cut and servePress the sandwich gently, cut it into two triangles with a clean knife, and serve both halves.30 secLook for: The whole measured filling remains inside two neat sandwich halves.Safety: Serve immediately or keep below 40°F; discard after 2 hours at room temperature.