Tuna salad boats

Make lunch fun and pack a dippable tuna salad with other fresh ingredients for older kids to make their lunch. Or pack up some celery sticks so kids can dip their boats right into the salad and get eating!

This recipe has been adapted to include Health Canada’s safe recipe style guide.

by Emily Richards PH Ec.

86 cal Serves 4

Prep time 0h 15m

Cook time

Total time 0h 15m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Wash all surfaces and equipment used for food preparation. Gently rinse celery, bell pepper, lettuce, cucumber and tomato before preparing these ingredients.
Step 2

In bowl, break up tuna and add celery, pepper and relish.
Step 3

In small bowl, whisk together mayonnaise, yogurt, lemon juice and pepper. Scrape over tuna mixture and stir to combine well. Divide tuna mixture among lettuce leaves and garnish with cucumber slices and tomato wedges.
Step 4

Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.

Tips

Celery stalk option: You can use 8 large celery stalks to serve the tuna salad on and cut into smaller pieces for small hands.
Salmon option: You can use 2 cans (213 g) sockeye salmon, drained for the tuna.