We’ve often described Elizabeth’s taste as being very mature for her age. She often likes things that surprise us, things that we think other kids her age may not like. It’s exciting to see her try new things, but it’s often challenging to pack her lunch because she’s not a fan of your typical, quick and easy pb&j sandwich.
Last year at some point, she spent one of her Barnes & Noble gift cards on a new cookbook, “The Lunch Box,” filled with unique lunchtime meals. I think she figured if she bought it, we’d make all the things in it for her lunch box.
It was a good thought, but she still ended up with a lot of the more typical lunches we put out each morning- turkey, pb&j, nutella, salad.
But, as the school year came to a close and summer began, Elizabeth came to me with the lunch box cookbook and showed me “a few” of the pages she’d tabbed that sounded good to her. She asked me if we could spend the summer trying out some of these lunches, and I agreed we could. She then showed me a few other cookbooks she’d tabbed a few other pages in.
Just a few.
This might take me more than one summer. Like five.
But, keeping my word, we tried the first recipe Elizabeth picked out, a Tuna & White Bean Salad. She even added in her own ingredient: sliced black olives.
She loved it. I made some for Don, he loved it. I even tried it myself, I loved it. I served some as one of the lunchtime options at a playdate and even they loved it. That’s recipe success in my book.
And so today, for my first real summertime Fun Friday post, here is the first fun lunchtime recipe we tried out of Liz’s cookbook. We’ve tried three or four more, and since I always find lunchtime meals to be particularly challenging, I’ll be sharing more of the recipes with you in the future as well.
In trying this recipe we have found that both cut-up triangles of pita pocket bread or crunchy tortilla chips make a good side with this. You can either put it in the bread, or use the bread or chips to scoop it up. You can eat it with a fork or in a sandwich or wrap. It’s a very versatile tuna salad!
Tuna & White Bean Salad
from “The Lunch Box”
“In a small container with a tight-fitting lid, combine 2 teaspoons olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard. Add equal parts canned white beans, rinsed and drained, and canned tuna, drained and flaked. Sprinkle with minced celery and onion. Cover and shake to combine. Season with salt and pepper.”