Quick GF Lunch Idea: Tuna Salad w/ Veggies

Two out of three Junior Chefs love tuna salad for lunch!
In the past it was served with crackers, as we prefer it as a dip instead of in a sandwich.
However, because we needed a gluten-free and grain-free option we decided to test out a few different veggies we had lying around and discovered that celery and bell peppers work perfectly as "dippers"! They have such a satisfying "crunch" so serve as a wonderful replacement cracker.

GF Tuna Salad
10-15ounces of  tuna- drained
5-7 Tablespoons of homemade mayonnaise
Spices*- We used a little celery seed, parsley, mustard powder, chives, onion powder, and dill.
(If we aren't in a hurry we use fresh onions, parsley, and celery or even hard boiled eggs and organic dill pickles but this is our quick version.)
Mix well and serve with sliced veggies!

*Little Chefs love playing with spice containers while test tasting the celery. :-)

~*~*~*~*~*~*~*~*~*~*

Junior Chefs' Opinions!
Sister Chef: "I don't like tuna but the veggies are awesome."

Brother Chef: "9 stars, yum!"

Little Chef: "I like to dip, it's good!"