Lunches are always a struggle. While James is perfectly OK with his frozen tortellini and tomato sauce every day I get a little bored and antsy. I also usually am short on time. So it’s great to have something I can make ahead and will keep for a couple days so I can make multiple sandwiches. This recipe makes the perfect amount for four sandwiches so you don’t get too bored of it.
Quotes from the Farmer
What a perfect day for this post. I had a long day trip for work today and Jenny was nice enough to prepare some tuna salad and pasta that I was able to take with me for lunch. It’s a nice lunch to have on the go without having to take valuable time out of your day.
You can have it over salad, in a wrap, breadless wrapped in boston lettuce, on plain bread or on toasted bread with cheese to make a tuna melt.
This recipe I came up with after several trial and errors. I know mayo is a tough sell for some people but I found its the best base for this recipe. Let me know if you try alternatives!
Yield: 4 servings
Prep Time: 10 minutes
Ingredients:
2 cans white tuna
1/2 cup mayonnaise
2 stalks of celery, cut in half and then sliced 1/4 in thick
2 Tbl capers, rinsed
1 Tbl lemon juice
1 tsp garlic powder
1/4 tsp ground black pepper
Directions:
Drain tuna. Mix everything together in a medium bowl.
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