8 oz pouched low-sodium tuna or canned low-sodium water-packed tuna, drained
1/3 cup nonfat plain Greek yogurt
1 rib celery, diced
2 green onions, thinly sliced
1 tbsp fresh lime juice
1/2 tsp each chile powder and ground cumin
Pinch cayenne pepper
Sea salt and ground black pepper, to taste
4 slices whole-grain bread, lightly toasted
1 cup shredded low-fat mozzarella-cheddar cheese blend
Preheat oven to 400°F.
In a medium bowl, combine tuna, yogurt, celery, onions, lime juice, chile powder, cumin and cayenne. Season with salt and black pepper.
Place bread on a parchment-lined baking sheet and spread tuna salad on each slice, dividing evenly. Top each with 1/4 cup cheese. Bake in oven for 4 to 6 minutes, until cheese is melted and bubbling and tuna is warm. Serve immediately.