Is anyone else knee-deep in after school activities this time of year? Our oldest girls are six and four and already, our evenings are filled with softball, soccer, Daisy’s, and dance! To be honest, I’m not complaining because these are the days I dreamed of before we had kids, and watching our own children find sports and activities they enjoy is the best. All that to say, you can usually find us in the car or at the field around dinner time on weeknights, and planning dinners that are (semi) healthy, transportable, and actually get eaten can be a challenge.
Tonight‘s recipe is one I grew up eating and loved. It fits the bill for something I can make ahead and take to the fields and that my kids actually gobble down as soon as they can unwrap them. I usually serve them with a side of watermelon and some celery or carrots, but chips work in a pinch, too! Let me know if you try this recipe and what the critics (aka the kids) think!
Tuna Bunwiches
-Two 7 oz. cans of albacore tuna, drained
-1 cup diced celery
-1/3 cup Greek yogurt (could use mayo)
-1/2 cup sharp grated cheddar cheese
-1 onion minced
-2 diced hard boiled eggs (optional)
-3 small dill pickles, diced (optional)
-salt and pepper to taste
-Buns (we like brioche but hamburger buns work!)
Directions: Mix canned tuna, diced celery, greek yogurt, grated cheese, minced onion, hard boiled eggs, pickles, sea salt, and pepper together in a bowl. Place tuna mixture on buns and wrap as many as you need individually in foil. Throw them in the oven at 350* for 20 minutes then pop them out and take them on the go with you!
Time Saving Tip: Store any extra tuna mixture in an air tight container in the fridge and serve fresh sandwiches for lunch the next day.
