Serves 4
When we make a “fish salad,” either with tuna or salmon, we always put it in a veggie boat. We imagine that it’s like the fish jumped out of the ocean and into a boat, no fishing pole required!
Our boys started taking these salads for lunch after Cole noticed that his mom was taking them for her lunch. He got so jealous he insisted we pack it for him, too. All of his teachers and classmates were impressed by his yummy lunch and some started bringing it for their lunch as well!
FISH IN A BOAT
• 1 (10 oz) can of chunk tuna, drained
• 1 carrot, peeled and grated
• ¼ C black olives, diced
• 1 hard-boiled egg, diced
• 1/3 C Mayonnaise
• 1 Tbsp pickle relish
• 1 Tbsp Dijon mustard
• 2 tsp salt
• dash of pepper
1. Place drained tuna in a bowl and break up with a fork.
2. Mix in carrot, olives, and egg until evenly mixed.
3. Add mayonnaise, relish, mustard, salt, and pepper.
4. Mix until combined.
5. Spoon into the boat of your choice!
COLE’S SALMON SALAD
• 1 (14.75 oz) can of boneless, skinless, wild-caught salmon
• ¼ C Lemon Dill Mayoli
• ¼ C capers, drained
• 2 tsp Dijon mustard
• pinch of salt
• dash of pepper
1. Place drained salmon in a bowl and break up with a fork.
2. Add Mayoli, capers, mustard, salt, and pepper.
3. Mix until combined.
4. Spoon into the boat of your choice!
