I’ll be honest…this last year of balancing my first kindergartener, plus a preschooler and a baby has thrown my game off a little! Playing taxi driver, maid, cook, and playmate is a lot of work!
Don’t get me wrong, I don’t take it for granted, and I love every minute! But a lot of times 11:00am rolls around and I haven’t even cleaned up from breakfast, let alone thought of what’s for lunch for these bottomless pits!
I can get this tuna salad put together in less than 10 minutes – which is priceless on a day of endless diaper changes, cups of spilled milk, and kindergarten stories to listen to.
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- 3 cans wild caught tuna, drained
- ½ small/medium apple, quartered
- 2 stalks celery, quartered
- 2 medium carrots, quartered
- ½ cup crispy nuts (almonds, pecans – whatever you have! If you are nut free you can use any seed of your choice or just leave them out!)
- ½ cup – 1 cup mayonnaise (Amount depending on how you like the consistency of your tuna salad. Homemade preferable to avoid toxic oils/preservatives in store bought – my 5 minute mayo is SO yummy!)
- Sea salt/pepper to taste
- Put the apple, celery, carrot, and almonds into your food processor and pulse into a medium chop. (If you don't have a food processor just chop the veggies and crush the nuts.)
- Add the tuna and mayo and blend to combine – if you want a full puree go for it! (That works well if you are feeding smaller toddlers). If you are looking for a chunkier consistency just pulse to combine. Add more mayo if you wish. (If you don't have a food processor, just use a fork to mash in the tuna and mayo to mix and combine.)
- Sea salt/pepper to taste, and serve in lettuce cups, tomato or cucumber rounds, as a dip for crackers, or in a rice wrap!
This batch makes quite a bit – usually a couple lunches or dinners worth for my family of 5. Go ahead and half it if you need less!
You can follow my Lunches board on Pintrest for more lunch ideas!
Keep me posted how the kids like the tuna salad!