Today's recipe comes from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, by Jessica Seinfeld. I got a copy a few months ago in a white elephant-style gift swap. The recipes are a little unusual: to prep, you need to puree vegetables, divide them into labeled plastic baggies, and freeze or refrigerate until you need to use them. It's a little time-consuming, but it's nice to know that you're adding that extra bit of vegetables into the recipes. On the plus side, you can't even tell they're in there, which should be nice for you mommies who have picky eaters.
This tuna salad recipe is one of my favorites so far. You could also make it without the puree, if you don't want to bother with it.
Deceptively Delicious Tuna Salad
2 (6 oz.) cans light tuna packed in water
1/2 cup cauliflower puree
1/4 cup reduced-fat mayo
2 stalks celery, finely chopped
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. garlic powder
1/2 tsp. salt (I used less in my 2nd go round; I found it too salty the first time)
1/8 tsp. pepper
Drain the tuna, then mix it with the other ingredients. Voila! Easy, if you puree the cauliflower ahead of time. I served it in a pita pocket with spinach leaves: