This recipe is inspired by the tasting tiki hut at Trader Joe’s.
I’m thankful that they manage to give me a quick little snack when the munchies hit, and they also tend remind me of things I love that have somehow fallen off the radar.
Case in point: tuna salad.
We were getting our weekly groceries and passed by the tasting hut, and I saw they were serving tuna salad on crackers. I picked up a cracker and gave it to Liv, saying, “It’s tuna. It’s fish.”
I tried to emphasize that it was fish so she didn’t bite into it expecting something sweet. (I’m still horrified from the time I thought caviar was jelly. That’s a surprise you never want to get.)
“It’s GOOD. I like it.”
Thrilled that she enjoyed it, I grabbed two cans of tuna from the taster hut -a puppet to the TJ’s marketing managers- and went home to make this copycat recipe. One of the things I really enjoyed about the tuna salad was that it was mayo-free -I love mayo but realize not everyone is a fan- and included sunflower seeds for a boost of nutrients. It was a perfect protein-packed afternoon snack.
Here’s the recipe:
- 2 6-oz cans of tuna, drained
- 2 oz creamy goat cheese
- 2 tablespoons capers
- 1/4 cup sunflower seeds
- Drizzle of olive oil
- a squeeze of lemon juice
- In a large bowl, combine all ingredients.
- That's it!
- When buying tuna, check the label. Aim for BPA-free packaging and fish that is sustainably caught.
Any lunchtime staples that you’re currently loving?
I’m off to teach my first Zumba class back in the game! Wahoo 🙂
See ya later today.