Lunch at our house is nowhere near as diverse as our dinners. More often than not (ok, just about every day) Arik will get a cheese sandwich (he is absolutely obsessed with cheese) with some tomato and cucumber slices. If I’m feeling really crazy then we’ll have the left-overs from dinner the night before. As you can see, my lunch menus need some work. That is why I’ve made it my goal for the new year to gather lots of easy and delicious lunch ideas which, if they pass the Arik Taste Test, I will tell you guys about here.
As I started to brainstorm different lunch ideas, this tuna salad, which I used to eat when I was a kid, popped into my head. My mom used to always make this for my brothers and me, although she used mayonnaise. I decided to try this recipe out on Arik, but I substituted the mayo with greek yogurt. Everyone really liked it and I even liked it better than my childhood version…sorry mom. 🙂
The recipe is for 1 can of tuna, but I just ended up doubling it so we would have enough for a few days. Our favorite way to eat this tuna salad is on toasted whole-wheat bread with a crisp leaf of lettuce (keeps the bread from getting soggy) and of course a slice of cheese for Arik’s sandwich. I hope you all enjoy and now I’m off to hunt for lots of new and delicious lunch ideas. If you don’t want to wait until I get around to writing a post on my finds (I tend to be a little slow :)) then you can follow my findings on Pinterest…and if you’ve got some great lunch ideas and recipes of your own I would love to hear about them.
- 1 6 oz. can of tuna in water, drained
- 1 small stalk of celery, chopped finely
- 1 medium pickle, chopped finely
- ½ tart apple (I used a Pink Lady), chopped finely
- 2-3 tablespoons lemon juice
- 3 tablespoons greek yogurt
- salt and pepper, to taste
- Combine the drained tuna and all of the chopped ingredients in a medium bowl and mix thoroughly.
- Add the lemon juice and yogurt, mix well and season with salt and pepper.