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
- Enjoy as is or on top of a salad.
- Use lettuce leaves to make tuna salad wraps.
- You can also spread the tuna salad on your favourite whole grain pita bread, English muffin or tortilla.
- This recipes doubles easily to serve a crowd.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Light tuna in water, drained |
1 can (170 g)
|
| Hummus |
2 Tbsp (30 mL)
|
| Grainy mustard |
1 tsp (5 mL)
|
| Celery |
1 stalk
|
| Red bell pepper |
1/2 medium
|
| Light cheddar cheese, shredded |
1/3 cup (75 mL)
|
| Ground flax seed |
2 Tbsp (30 mL) |
| Fresh ground pepper |
a pinch |
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- In a bowl, mash together tuna, hummus and mustard.
- Gently rinse celery and pepper under cool running water.
- Dice celery and chop pepper. Add to the tuna mixture, then stir in cheese, flax seed and ground pepper.
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 – June 25, 2024