Gluten-free Cooking for Kids
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Dad's Tuna Salad - for lunch on the move
Yield
2 portions
Preparation time
5mins
Ingredients
1 can of Tuna Steak in spring water
1 dessert spoonful of mayonnaise
6 or so French cornichons
1 teaspoon of Dijon mustard
7 or so capers
Directions
Open the tin of tuna fish and drain water and put into a mixing bowl
Add the mayonnaise and mustard and mix into the tuna without breaking the tuna down too much
Chop the cornichons into litte bite-sized pieces and add into the tuna mix with the capers. This adds bite and a sharpness to contrast with the soft taste of the tuna.
Place the final salad into a container ready for lunch.
Notes
You can serve with rice cakes, red pepper sticks as "dippers" and a folding fork to add a little bit more interactivity and sense of a picnic.
