Tuna and Yogurt Rye Toast with Carrots and Peas

This delightful dish features a base of rustic rye bread topped with a creamy mix of canned tuna and Greek yogurt, enriched with sautéed onions and vibrant cooked carrots and peas. The addition of mustard adds a tangy kick, making it a nutritious and satisfying option for lunch or dinner. It's a balanced meal that is both hearty and refreshing, perfect for those seeking a light yet filling option.

Ingredients:

• 2 slices of rye bread
• 1 can of tuna, drained
• 1/2 cup Greek yogurt
• 1 tablespoon mustard
• 1/2 cup cooked onion, finely chopped
• 1/2 cup cooked carrots, diced
• 1/2 cup cooked peas
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. In a mixing bowl, combine the drained tuna, Greek yogurt, mustard, cooked onions, cooked carrots, and cooked peas. Mix well until all ingredients are evenly incorporated.
2. Season the mixture with salt and pepper to taste.
3. Toast the rye bread slices until golden brown.
4. Spread the tuna and yogurt mixture generously over the toasted rye bread.
5. Garnish with fresh herbs if desired, and serve immediately.