I originally wanted to post this recipe during Lent! I may be a bit behind but I’ll call it “Throwback Thursday” to make myself feel better.
And since we are dedicating this post to #tbt how about some adorable pictures I’ve had stored on my camera card for months just waiting to finally be uploaded to my computer!
Ren’s cousins and future teammates (since we are a sports family they have no choice, haha!), Lucas and Jordan, posing for a team picture with their custom jerseys courtesy of my very thoughtful sister-in-law!
It was a somewhat quick photo session as they quickly turned on us…
I don’t know what set them off but I just love this photo! They are even cute when they cry!
This one is definitely going to make the scrapbook!
Now onto those sandwiches!
I’m not a HUGE tuna fan but do love a tuna salad sandwich from time to time. They are particularly tasty when the weather warms up and you just need a cool, light lunch!
Ingredients:
- 2 Cans Of Tuna, Drained
- 1/8 to 1/4 c. Mayo
- 1/4 c. Plain Greek Yogurt
- 1 Large Celery Stalk, Minced
- 2 Tbsp. Red Onion, Chopped
- 1/8 c. Dill Pickles, Chopped
- Salt (Or Garlic Salt) & Pepper
- Optional sandwich additions: Cucumbers and Banana Peppers
- Serve on a thin bun with lettuce
Directions:
- Drain the tuna and chop all of the veggies
- Gently mix together all ingredients in a bowl. Chill until ready to serve.
- Serve on a thin bun with lettuce.
- ENJOY!
Another sandwich you may love is this Slow Cooked BBQ Shredded Chicken Sandwich!
Thanks for stoppin’ by!
-Lauren