What's for Lunch: No Mayo Tuna Salad on Veggies

Did your Mom every make you 'Ants on a Log'?  Celery sticks are filled with peanut butter and raisins are stuck in the peanut butter to look like little ants marching on your plate.  Most kids enjoy vegetables when they are filled with something cool, like large cherry tomatoes that are hollowed out and filled with a bit of cream cheese.  When my oldest son was a toddler, I would make him carrot coins topped with soft brie.

Today, I am showing you how to make 'Tuna in a Boat' or, if you prefer a more grown-up sounding name, 'No Mayo Tuna Salad on Veggies'.  In this recipe, I've tossed the bread and used lettuce and celery as carriers for tuna salad.  I thought it would be a fitting way to 'wrap up' anti-sandwich week.  (See what I did there -- lettuce wraps wrapping up anti - sandwich week?  I kill me!)

No Mayo Tuna Salad on Veggies

1 single serving package tuna (water packed)
1 celery stalk for chopping
3 celery stalks for serving
3 baby carrots
2 Tbsp low or no fat salad dressing
3 or 4 large pieces of lettuce, any type

Finely chop one celery stalk and all the baby carrots.  Combine with tuna and salad dressing, using a fork.  After combined, press down on mixture to test tuna salad.  Salad should stick together.  If it seems too dry, add 1 Tbsp more of dressing.  If necessary, season to taste, although there should be enough salt in the dressing.

Cut remaining celery stalks in half, and fill with tuna salad.  Use lettuce leaves as wrappers for the rest of the salad.

Other tuna salad add ins:  Chopped nuts, golden raisins, relish, or chopped apples.

Next week:  Eating healthy while traveling