Tuna Melt Or Tuna Fish Salad

SALAD

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1. In a large bowl, whisk together the mayo, Greek yogurt, mustard, vinegar, salt, pepper, and lemon zest until smooth.
2. Flake the fish into bite-sized chunks and gently fold it into the mixture along with the pickles and celery.
3. Serve on top of greens, with sliced cucumbers, or with crackers for a light, nourishing meal.
4. Save leftovers in an airtight container in the refrigerator for up to 3 days.

OPEN-FACED TUNA MELT

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1. Preheat the oven broiler to low. Spread butter on both sides of each slice of bread and place on a sheet pan.
2. Top each slice with a generous scoop of fish salad. Smooth into an even layer.
3. Add tomato and cheddar cheese on top.
4. Broil for 3–5 minutes until cheese is melted and bread is crispy around the edges.
5. Serve warm and enjoy !