The girls have been practicing their Home EC skills and we are their Guinea pigs… thankfully most of their experiments turn out well and are pretty tasty.

This is a tuna salad recipe that they had in their lesson but we changed it up a bit to fit our tastes. Ms. Bella took the lead on getting this prepared by checking before school to make sure we had boiled eggs and she set the cream cheese out to soften.

Ms. Caitlyn served up some celery and carrot sticks with homemade ranch dip and some pickles. Some of the kiddos ate it with crackers and others made sandwiches.

Bella’s Ultimate Tuna Salad

Ingredients:

• 8 oz cream cheese, softened
• 2-3 hard-boiled eggs, finely chopped
• 2 small cans (7 oz) of tuna, drained
• 1 T. Lemon juice
• 2 T. Parsley, optional
• 2-3 T. Pickle relish, optional
• Salt and pepper to taste
• Tomato slices and lettuce, optional

Mix everything together and season to taste. The original recipe says to chill for one hour but we ate it right away and it was so good!

We had enough for 8-10 sandwiches.

This may also work well as a base for chicken salad… we will try this in the future!