2015 Kids Recipe Challenge winning recipe: 3rd place!
Nathan, from Richmond Hill, loves this tuna recipe. Tuna salad is a great staple for lunch. Make sure to jazz it up and change what you’re adding to it for lots of variety in flavour and texture.
Preparation Time: 5 minutes
Makes: About 2 cups (500 mL) or 2 to 3 sandwiches
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Enjoy as is or on top of a salad.
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Use lettuce leaves to make tuna salad wraps.
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You can also spread the tuna salad on your favourite whole grain pita bread, English muffin or tortilla.
Ingredients
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Light tuna in water, drained |
1 can (170 g)
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Hummus |
2 Tbsp (30 mL)
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Grainy mustard |
1 tsp (5 mL)
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Celery, diced |
1 stalk
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Red bell pepper, chopped |
1/2
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Shredded light cheddar cheese |
1/3 cup (75 mL)
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Ground flax seed |
2 Tbsp (30 mL) |
Pinch fresh ground pepper |
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Directions
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In a bowl, mash together tuna, hummus and mustard. Stir in celery, red pepper, cheese, flax seed and pepper.
Optional Additions: 1/3 cup (75 mL) fresh raspberries, 1 tbsp (15 mL) chopped radish or 1 tbsp (15 mL) pumpkin (pepita) seeds
Crabby Tuna Sandwiches: Fill whole grain or multigrain croissants with the tuna salad and attach some googly eyes for a fun sandwich idea for the kids.
Tuna Melt Variation: Sprinkle some cheese on your tuna salad. Heat under the broiler or in the toaster oven until cheese is melted.
Nutrition Information per 1 cup/250 mL:
Calories: 225 kcal
Protein: 29 g
Fat: 9 g
Carbohydrate: 8 g
Fibre: 3 g
Sodium: 258 mg
Last Update – May 17, 2017