It’s back to school time, and whether you’re packing lunches to send with your kids or pulling together simple lunches for homeschool breaks, we think you’ll love this classic tuna salad recipe with a bit of a Vermont twist. You’ll find many of the ingredients in our weekly sale from August 20th – 26th, so it’s a great time to give it a try. The local apples give it a great crunch and a bit of sweetness, balanced by the tang of the capers and citrus. Not a fan of mayo? Sub in 3-4 tablespoons of red wine vinegar. Want to work in some other veggies? Consider diced cucumbers, bell peppers, or shredded carrots in lieu of the celery. Don’t have any capers? Use diced pickles or olives for a similar effect. This recipe is highly adaptable based on your preferences, so feel free to be creative!