Embrace the lunchbox season with our tuna salad twist, for big kids and little kids alike!
When it comes to packing a lunchbox, the rules are universal: a good protein source (iron-rich for the little ones), 1-2 types of veggies, quality carbs, nourishing fats for energy and of course, variety! Experiment with different veggies, fruits, and carbs like crackers, wraps or pasta. Above all, make sure it’s delicious!
Prep the night before for ultimate ease.
Enjoy,
Jess x
Time to cook: 15 minutes
Serves: 2
Ingredients:
- 185g (6.5oz) tin tuna in oil, drained
- 1 stalks celery, finely chopped
- 2 dill pickles, finely chopped
- 2 tbsp finely diced red onion
- 2 tbsp finely chopped chives
- 170g (6oz) Greek yoghurt
- 1 heaped tbsp Dijon mustard
To serve:
- Crackers of choice, we use gluten-free
- 4 baby cucumbers, quartered lengthwise
- 1 punnet raspberries
Method:
To make the tuna mix, combine all of the ingredients in a mixing bowl. Season to taste with sea salt and black pepper.
Divide the tuna mix between two lunchboxes. Add in the remaining ingredients in separate sections and keep stored in the refrigerator for up to 3 days.
