This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, Sunset, and Real Simple magazines but all my opinions are my own. #pmedia #BTSatSafeway http://cmp.ly/3/8vNxcO.
With back-to-school on the horizon for us (although I know many of you have already started!), one of the things that I think about is creating healthy, interesting lunches everyday. You know, something different than the sandwich-fruit-chip traditional brown bag lunch. Even at home, I’m always trying to find easy-to-make, but still good-for-you lunches rather than resort to packaged foods or lots of carbs (we’re really trying to limit ‘traditional’ lunch meals because they are so carb-heavy – sandwiches and crackers, chips, cookies, etc.).
So when I was asked to visit Safeway, buy three of my favorite magazines and look through them for fast and fresh brown bag lunch ideas, I jumped at the chance! I’ve used Real Simple, Sunset, and Cooking Light for years to help with my menu planning (this fun Dijon Chicken Stew was adapted from a Cooking Light recipe and recipes from Sunset grace our menus often) so I knew I’d find something good.
Well, did I ever find something good! In Cooking Light I was drawn to Greek Tuna Salad – a lightened-up tuna salad that doesn’t just replace traditional tuna salad ingredients like mayo, but adds more flavor and healthy ingredients along with a fresher vinaigrette dressing.
Are you at all surprised that I was drawn to a salad with Greek flavors after our trip last spring to Greece? I haven’t grown tired of the feta-onion-olive combo yet and including these with artichoke hearts in a new, fresh take on tuna salad? Brilliant – I couldn’t resist trying it!
Oh, but I know what you’re thinking: that might be fine at home, but it doesn’t look much like a brown bag lunch, does it?
So I put a brown bag lunch together to show you how easily Greek Tuna Salad could fit into your lunch menus. By keeping the lettuce and tuna salad separate until it’s time to eat and including the pita chips in a separate bag, it all fits nicely into a standard lunch bag or box and stays fresh and crisp.
One of the things that’s impressed me with Cooking Light over the years is how they’ve moved away from fake ‘low-fat’ foods to real foods, just in smaller amounts. That’s my philosophy and how I lost more weight than I ever did trying to eat low fat, so you know it’s recipes like this that will find their way onto our regular menu rotations.
Brian and I found this rendition of tuna salad SO good that we had it for dinner one night and lunches the next! And believe me, when you take this for lunch, the people with sandwiches are going to be eyeing your meal – hey, you might even have to be aware of lunch thieves!PRINT
Greek Tuna Salad
(recipe from Cooking Light)
- 3 (6-oz.) cans water-packed tuna, drained
- 1 (6.5oz.) jar marinated artichoke heart quarters, drained
- 1/2 c. pitted, halved kalamata olives
- 1/3 c. crumbled feta cheese
- 2 Tb. minced garlic
- 1/2 c. sliced red onion
- 2 Tb. sherry (or red wine) vinegar
- 1/4 c. extra-virgin olive oil
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 c. chopped flat-leaf parsley
- butter lettuce for serving
- Combine all ingredients, except lettuce, in a large bowl.
- Arrange lettuce leaves on six individual plates (or one large platter for serving family-style). Spoon tuna salad on top.*
- Serve with pita chips or warmed pita halves.
*Alternately, for a brown bag lunch, pack the tuna into one container and the lettuce into another and spoon tuna on top of lettuce at lunch time.
Makes 6 servings