For many, back-to-school time means that start of busy season. Maybe you are running your children to after school activities, tutoring or bible studies and you have little time for meals, let alone all the fuss. If you are like me, busy season means I am on the search for healthy, convenient, on-the-go meals. Sure, sandwiches will do the trick, but what if you are longing for something more?
One of my favorite go-to pantry staples is Bumble Bee tuna, particularly, Bumble Bee Premium Light White Tuna in the Pouch. Not only are the tuna pouches quick and portable and perfect for the quick office or school lunches (I keep some in my desk at work and in my car), they are also a great dinnertime solution.
I have to confess, sometimes we have to eat dinner in the car. Our schedules are just too hectic and we need to eat dinner while in transit. When I find myself forced to make a quick car-friendly meal I like to make this tuna salad with grapes and sunflower seeds. I love the unique flavor combination of the tuna, grapes and sunflower seeds and the fact that it packs a fantastic nutritional punch is an added bonus.
The recipe is simple and takes minutes – literally minutes.
To begin, I started with 5 ounce pouch of premium light tuna in water (canned tuna would work as well).
I then combined the tuna with 1/4 cup of dry roasted, salted sunflower seeds, 1/2 cup of halved red grapes and 1 tablespoon of plain, greek yogurt (instead of mayonnaise). I combine and mixed the ingredients thoroughly and added a pinch of salt to taste (totally optional). To serve, I scooped some of the tuna salad with grapes and sunflower seeds onto a small bed of arugula with a small wedge of lemon. Before eating I squeeze the lemon onto the salad for an added burst of flavor. I pair the tuna salad with grapes and sunflower seeds with carrots and multi-grain pretzels for added crunch.
- 5 ounces of tuna in water (canned or pouch), drained
- 1/2 cup of red grapes, sliced
- 1/4 cup sunflower seeds
- 1 tablespoon plain, greek yogurt
- small bed of arugula
- salt to taste
- lemon wedge to finish
- Combine tuna, grapes, sunflower seeds and yogurt in small bowl. Add salt to taste. Serve tuna salad on small bed of arugula. Serve alongside a lemon wedge to finish. Serve cold.
- This salad travels well and is perfect for on-the-go meals and packed lunches.
If you’ve never thought of pairing tuna with fruits or nuts you are missing out. Canned and pouched tuna is incredibly versatile, nutritious and economical. In fact, tuna can be used in a wide variety of recipes. Check out Bumble Bee’s wide collection of custom recipes and see for yourself – think tacos, soups, burgers and more. The possibilities are endless.
Have a favorite tuna recipe that’s your go-to when you are pressed for time? Share it in the comments and let’s help one another this back-to-school season!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
This article was written by food blogger Linda Arceo and Giggles, Gobbles and Gulps