Got five minutes? That’s all the time it takes to whip up this tasty dish. Healthier than mayonnaise-based alternatives, this tangy and delightfully spiced tuna salad is eager to work its way into your lunch rotation. Caught up in the morning rush? Prepare the night before and store in tupperware to grab-and-go in the AM. This tuna salad keeps for several hours in a refrigerated lunchbox and is delicious with whole wheat pita, a toasted sesame bagel, or atop a bed of mix greens!
Light and fresh, these pitas are perfect for an easy weeknight dinner or a weekend picnic lunch. Breathe new life into leftovers by mixing previously cooked chicken breast, falafel or tofu with the Greek salad fillings, or prepare fresh. Stuffing pita pockets is fun job for tiny hands! Apolamváno! (Enjoy!)
This is our first recipe from the Stanford Child Nutrition and Cooking Recipe Book. We are so excited to share our students’ recipes! We have tried the recipes ourselves and they are delicious. Thank you!