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Are you or your kids stuck in a brown bag rut, eating the same midday meal day after day? It’s time to break that habit! Today’s recipe is inspired by something I used to love to find in my childhood lunchbox: a tuna salad sandwich. Even better, I’m cutting some of the fat out by using water-packed tuna and Greek yogurt (most recipes just call for mayo). Add a few cucumber slices for a satisfying crunch and that’s all you need to make your new go-to sandwich. Bon appetite!
Sarah’s Tip of the Day:
If making this meal ahead, pack tuna salad, cucumbers, and bread separately and arrange on-site (this will prevent your sandwich from getting soggy).
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SERVINGS: 2
INGREDIENTS
3 tablespoons mayonnaise
1 tablespoon nonfat plain Greek yogurt
1 teaspoon grated lemon zest plus
1 tablespoon juice
Salt and pepper
1 can (5 ounces) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving
COOK’S NOTE
To store, refrigerate tuna salad in an airtight container, up to 1 day.
DIRECTIONS
STEP 1
Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Tangy Tuna Salad – Everyday Food with Sarah Carey
