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Day 2 Lunch: Tuna Salad + Diced Pickles Cucumber Slices & Carrot Sticks

Prep Time:

5 minutes

Cook Time:

0 Minutes

Serves:

1

Level:

Beginner

About the Recipe

Creamy, protein-packed tuna salad made with mayo and tangy diced pickles, served alongside refreshing cucumber slices and crunchy carrot sticks. This easy and satisfying lunch is perfect for both kids and adults.

Ingredients

Tuna Salad:

  • 1 can (4-5 oz) tuna, drained (wild-caught preferred)

  • 2 tablespoons mayonnaise (sugar-free, avocado oil-based preferred)

  • 2 tablespoons diced dill pickles (or fermented pickles for extra probiotics)

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper


Vegetable Sides:

  • ½ small cucumber, sliced into rounds or sticks

  • 1 small carrot, peeled and sliced into sticks

Preparation

Prepare the Tuna Salad:

  1. Drain and Flake the Tuna:

    • Open and drain the canned tuna.

    • Transfer to a bowl and use a fork to break it into smaller flakes.

  2. Add Mayo and Pickles:

    • Add the mayonnaise and diced pickles to the tuna.

    • Stir gently until the mixture is well combined.

  3. Season the Salad:

    • Add sea salt and black pepper to taste.

    • Mix thoroughly and taste for seasoning.


Prepare the Vegetables:

  1. Slice the Cucumber:

    • Slice the cucumber into thin rounds or sticks for dipping.

  2. Cut the Carrots:

    • Peel the carrot and slice it into sticks.

    • For younger kids, slice the carrots thinner for easier chewing.


Assemble and Serve:

  1. Plate the Tuna Salad and Veggies:

    • Scoop the tuna salad onto a plate or into a small bowl.

    • Arrange the cucumber slices and carrot sticks neatly on the side.

  2. Optional Garnish:

    • Garnish the tuna salad with a sprinkle of fresh dill or finely chopped green onions.


Ways to Get Kids Involved:

  • Mix the Tuna Salad: Let kids stir the tuna, mayo, and pickles together. It’s an easy and fun way for them to contribute.

  • Slice the Cucumber (with Supervision): Older kids can help slice cucumbers using a kid-safe knife.

  • Arrange the Veggies: Allow kids to arrange the veggies on the plate in fun shapes or patterns.

  • Taste Test Seasoning: Let them taste the tuna salad and decide if it needs more salt or a splash of something extra.

  • Name the Dish: Encourage kids to give the meal a fun name like “Tuna Boat Dip” or “Veggie Dipper Delight.”


Simple Flavor Boost Options (Optional):

  • Fresh Dill and Lemon Zest: Add a sprinkle of fresh dill and a touch of lemon zest for a fresh, tangy boost.

  • Capers for Extra Brine: Stir in 1 teaspoon of capers to give the tuna salad a salty, briny punch.

  • Celery and Green Onion Crunch: Add finely diced celery and green onions to the tuna salad for a satisfying crunch.

  • Avocado Mash on the Side: Serve sliced or mashed avocado alongside the cucumbers and carrots for extra creaminess.

  • Curry Powder Twist: Mix a pinch of curry powder into the tuna salad for a mild, warm spice.

  • Horseradish Kick: Add ½ teaspoon of grated horseradish for a subtle, peppery bite.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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