It's time we came clean. Often, despite our adventurous inclinations, we eat the same lunch. Like, all. the. time.
In the winter, we barely have time to clean our soup bowls before ladling in the next day's broth. This past summer, it seems like we've been palling around with the same mixed greens for months. Why do we dine the same way day after day? Because it's easy. But, starting right now, it's time for things to change. Or, at the very least, for a new dish to be added into the daily mix.
Today's recipe is for a crunchy and tart tuna salad served with sprouts and cucumbers on whole grain bread. The meal is both nostalgic and creative (crisp apples add a tart crunch), making this lunchbox-friendly meal one we'll add to our regular rotation (what, old habits die hard!).
Ready for some back-to-lunch shopping? Here's what you'll need:
- 3 tablespoons mayonnaise
- 1 tablespoon nonfat plain Greek yogurt
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- Salt and pepper
- 1 can (5 ounces) solid light tuna packed in water, drained and flaked
- 1 stalk celery, halved lengthwise and thinly sliced
- 1/2 Granny Smith apple, peeled and grated
- Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving