Creamy Tuna Fish on Rye

This extremely savory lunch begins with your own favorites. The basic ingredient is canned tuna fish. From there you can include celery, radish, onion, even an hard-boiled egg or avocado. 

I've selected: two dill pickles + a splash of pickle juice, a teaspoon of Dijon mustard, a teaspoon of Greek yogurt (or lite mayo) for creaminess, and a dash of ground pepper.

For the grain portion, rye wholewheat crackers do the trick very nicely.

I combined the ingredients into a small glass jar that fit over the blender.

Once blended (I like my pickle chunks a little larger for crunch!), you may blissfully spread over two rye crackers.

It's so utterly delicious I'd devour this wholeheartedly even when not on a "diet." All finished.

Enjoy~!