Lunch box season is here, and I couldn’t be more excited to share this fun and easy recipe with you. It’s perfect for both big kids and little kids alike!
When I pack a lunch box, I always make sure to include a good protein source (with plenty of iron for the little ones). I also include 1 or 2 different types of veggies – I love cucumbers and cherry tomatoes, plus quality carbs such as whole grain bread or quinoa, nourishing fats (think avocado slices or a handful of almonds) for sustained energy, and of course, a mix of different foods for variety!
The golden rule? It has to be delicious! I usually prep the night before for a smooth morning.
Serves: 2
Time to cook: 15
Ingredients:
- 185g (6.5oz) tin tuna in oil, drained
- 1 stalks celery, finely chopped
- 2 dill pickles, finely chopped
- 2 tbsp finely diced red onion
- 2 tbsp finely chopped chives
- 170g (6oz) Greek yoghurt
- 1 heaped tbsp Dijon mustard
To serve:
- Crackers of choice, we use gluten-free
- 4 baby cucumbers, quartered lengthwise
- 1 punnet raspberries
Method:
To make the tuna mix, combine all of the ingredients in a mixing bowl. Season to taste with sea salt and black pepper.
Divide the tuna mix between two lunch boxes. Add in the remaining ingredients in separate sections and keep stored in the refrigerator for up to 3 days.
