I made one of my favorite tasty lunches today! Tuna lettuce cups! This is a great, versatile, kid-friendly cold lunch. I find it is an easy way to incorporate veggies into a "kid-meal" and every time I make it, it's a little bit different, depending on what is in the fridge! Here's what I used today:
Ingredients:
approx. 20 oz of canned tuna in water (drained)
Veganaise
Juice and zest of 1 lemon
fresh chopped parsley
fresh chopped dill
1 stalk, plus leaves chopped celery
1 shredded carrot
chopped bell pepper (any color)
crumbled bacon
halved cherry tomatoes
Endive spears for serving
*Please check the labels when you purchase prepared products, like tuna and Veganaise, to make
sure it is a safe choice for your food allergic loved one!
Directions:
Mix tuna, lemon, celery, carrot, chopped parsley and dill, and peppers. Add as much Veganaise as you like (less for a drier mix, more for a creamier mix). Spoon tuna salad into endive spears and place two tomato halves on each spear. Sprinkle with crumbled bacon and serve!
These lettuce cups have a fresh, light, spring feel, but they are surprisingly filling! I usually add some red onion or scallions, but we didn't have any in the fridge! Sometimes I use different herbs or none at all - which is the beauty of this dish - add what you like/have on hand, and leave out what you don't! For an extra garnish, you can shred some cheese (dairy or soy) over the top as well!
As always, from "The Allergy Safe Kitchen", I wish you "Good Cooking, and Safe Eating"!
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