One of the most fun parts about being a mom is making school lunches. It can also be one of the most frustrating. One day you feel inspired and creative, making meals you can’t wait for your kid to find in hislunch box; the next day you’re banging your head against the wall because you feel like a failure for preparing the same boring thing day after day.
One of the things I find kids love most about the surprise of opening their lunch box isn’t just how the food will taste, but also how pleasing it is to their eye. Just making everything look good can have a big effect on your kid’s excitement level. I always try and pay attention to how Kenya and Chloe’s lunch will look to them the first time they see it.
As many of you know, I’m a major fan of the Planet Box lunchbox because it has several compartments, each of which you can fill with a different culinary treasure for your little one. But you don’t need a cool lunch box to make a good impression. For example, I love giving Chloe sandwiches, especially healthy tuna fish sandwiches, but let’s face it, after a few days even sandwiches can quickly lose their appeal. Still, I think it’s a wholesome school lunch, so I thought of ways to put a cool visual spin on the same old same old.
The result was these “sushi” sandwiches. They are a fun take on a tuna sandwich crossed with a sushi roll (don’t worry, there’s nothing raw here). All you do is flatten your bread, fill it withsalad, roll it up and then cut it into individual bites. It’s not only delicious, but an exciting treat that will impress your kids, be fun for them to eat and hopefully inspire you to keep thinking outside of the box — the school lunch box, that is!
- 3 pieces of whole wheat sandwich bread
- 1 can of Tuna (I use albacore in water)
- 1 teaspoon capers, chopped
- 1 tablespoon mayonnaise (plus more for spreading on the bread)
- 1/2 teaspoon dijon mustard
- 1 cucumber, cut into long, thin sticks
- 1 carrot, grated
- Cut the crusts off of each slice of bread and roll out as thin as possible with a rolling pin.
- Place the tuna, capers, mayonnaise and dijon mustard in a bowl and stir to combine.
- Place the long side of the rolled out bread closest to you.
- Spread a thin layer of mayonnaise on each slice of rolled out bread.
- Thinly spread 1/3 of the tuna mixture onto half of the bread lengthwise.
- On top of the tuna mixture, arrange some of the cucumber sticks and grated carrot making sure not too over stuff the roll (a little goes a long way).
- Starting at the side closest to you (the filled end) tightly roll the tuna/cucumber/carrot mixture up and press to seal into a roll (I dab a bit of mayonnaise across the end of the roll to act as a glue sealing the roll).
- Cut the roll into 4 even pieces and repeat with remaining bread and tuna mixture.