Crostini with tuna salad

Ingredients for 3 servings:

• ½ baguette(s), sliced ​​lengthwise
• 3 tsp lemon juice
• 1 tsp capers
• 80 g yogurt 1%, alternatively 3.5% fat, then no salad cream
• 20 g salad cream, alternatively cream cheese
• 150 g celery
• 1 can of tuna, natural
• 4 stalks of oregano, alternatively flat parsley
• 350 g tomatoes, firm, seedless, diced
• Salt and pepper, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the baguette lengthwise and then in half crosswise. Toast the resulting pieces under an electric grill until golden brown and immediately rub with a clove of garlic. For the tuna salad, mix the 1% fat yogurt with the salad cream or cream cheese, lemon juice, salt, and pepper in a bowl. If using 3.5% fat yogurt, omit the salad cream/cream cheese and add 20g more yogurt/cream cheese. Finely chop the capers with a large knife and fold them into the cream. Clean and finely chop the celery and add it to the cream with the drained tuna. Cut the tomatoes into eighths, remove the cores, and dice them. Pluck the oregano leaves from the stems, setting some aside, and finely chop the rest. Mix the herbs and tomatoes into the salad. Season again with salt and pepper. Spread the tuna salad on the baguette pieces and garnish with the remaining oregano leaves.