Amanda's Kids' Lunch

Tuna Salad Gets Crazy, Goes Global

By • March 7, 2013 • 16 Comments

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Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

This week, Thursday is all about tuna salad sandwiches with a few tweaks. I mixed oil-packed tuna with celery, dill, chopped peppadews, and smoked paprika, and I dressed it all with red wine vinaigrette, mayonnaise, and Dijon. I was feeling pretty happy about my little creation until my son walked by and asked, "What's that bad smell?" It must have been the smoked paprika that alarmed him -- we'll see after school, when I unpack his lunchbox.

One thing I know he'll eat: the Tumbador chocolate with praline and chile.

Looking for even more inspiration? Click here to see some of the twins' past lunches.

 

Jump to Comments (16)

Tags: A's kids' lunch, lunch, everyday cooking

Comments (16)

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over 1 year ago Sarah H.

What a sublime idea, and totally flexible. I diced and threw in the fennel I needed to use up and added chopped parsley to the dill, plus some lemon juice and handful of slivered almonds. This 'grown-up' version was served atop slivers of avocado on toast, and it has proved to be the most kicking tuna salad I've yet to taste. Thank you!

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over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Like the avocado detail. Nice!

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over 1 year ago Ken Woytisek

Great sandwich! I added some slice hard-cooked egg (for the extra protein) and I had it for breakfast. Why not ?

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over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Exactly -- why not!

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almost 2 years ago Momimel

It's the vinegar that usually turns off my son, although he loves a tuna sandwich. The vinegar aversion has turned him off permanently to salad - would love some suggestions there. By the way - just discovered your collection of school lunch suggestions. Hooray! Thank you for posting these!

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almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Does he like citrus -- that could be a good way to add acidity without it being so harsh. Also make sure to amply salt the salad -- this softens the bit of acidity. Good luck!

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almost 2 years ago paseo

Also try verjus in pace of vinegar

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almost 2 years ago Momimel

Hmmm...what is verjus?

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almost 2 years ago nieceboo

What type of bread is that? Looks yum.

Tad_and_amanda_in_the_kitchen

almost 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's a multigrain bread made by Pain d'Avignon in NYC.

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almost 2 years ago Shalini

This sandwich makes me want to eat it for breakfast. A beautiful combination. And the comment from your son? Perfect.

Stringio

almost 2 years ago jane.colton3

What's a peppadew?

Me

almost 2 years ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

They're little sweet peppers (though you can find them spicy, too, if you're into heat).

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almost 2 years ago creamtea

It sounds good to me. I always tell my kids chocolate is good for you (lots of iron, m-hm, m-hm)

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almost 2 years ago Marian Bull

Marian is Food52's Associate Editor.

Growing up, my godmother taught me from a very young age that chocolate is a vegetable because it (sort of) comes from a tree.

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almost 2 years ago creamtea

Works for me!