Kitchen notes · a little help before you start
The Tuna Salad Lunch Box
The Tuna Salad Lunch Box brings together canned tuna, celery, and walnuts. Take a look at the chopping, slicing or shaving step before bringing the parts together. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
A few quick notes
1. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
Canned tuna
Look at how this ingredient comes into the method: Drain the tuna well.
Celery
Look at how this ingredient comes into the method: Finely dice the celery and slice the green onion.
Walnuts
Look at how this ingredient comes into the method: Combine the tuna, celery, green onion, walnuts, mayonnaise, lemon juice, salt, and pepper in a bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source package measurement: 2 12oz. cans chunk light tuna in water ($3.98)
How to make it
0 of 3 steps completeMake room for The Tuna Salad Lunch Box
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Refrigerate the lunch boxes up to four days. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Drain the tuna well.
Which little step is worth remembering?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
What happens at the end?
Keep this part of the method in view: Refrigerate the lunch boxes up to four days.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: www.budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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