A shelf dinner built on a single can of tuna, turned into something that tastes like you had time. The albacore is flaky enough to leave chunky, so the sandwich feels more like dinner than lunch.

Serves 2. 15 minutes, 12 at the stove.

About 400 calories a serving, 15 g protein, 31 g carbohydrate, 24 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of tuna over a bowl, pressing gently to keep the fish chunky; set aside the liquid. Mince 1 clove garlic finely, then chop 1 rib celery into small pieces.
2. Fold 2 tablespoons oil, the minced garlic, the chopped celery, 1/4 teaspoon salt, and 2 grinds pepper into the tuna, adding 1 tablespoon of the reserved liquid to loosen it just slightly. Taste and add a squeeze of fresh lemon juice.
3. Butter both sides of 4 slices of bread with 1 tablespoon butter total, then set a skillet over medium heat. When the pan is hot, lay 2 slices buttered side down in it and let them toast until golden, about 2 minutes per side, while the other slices wait on a plate.3 min
4. Divide the tuna between the 2 toasted slices, top each with the second slice, cut on the diagonal, and serve warm.

Note Swap the fresh lemon for a teaspoon of vinegar if you have it instead. Leftovers keep in an airtight container for two days; toast the bread fresh. Serve with a side salad or a bowl of broth to make it more of a dinner.