I wish I had this recipe in my fridge right now. I will explain in a minute. Some of the simplest recipes get the biggest thumbs up from my wife.
We food bloggers know how much we think about what we are going to make and how many steps we go through to create our recipes. I cannot do anything easy any more. I know that I create flavors in layers and that takes time and steps. Well, note to self, this Grape Tuna Salad comes together in five minutes.
As a digression, the reason I opened with the statement that I wish I had this recipe in my fridge now is because I am doing nine days without meat. The orthodoxy of Judaism imposes restrictions on certain activities in the beginning of the month of Av, or as most people know it, the beginning of the sign of Leo. Two of the primary RESTRICTIONS are no meat and no wine. I can deal with the no meat, but the no wine – maybe not.
My recipe for this Grape Tuna Salad has only seven ingredients. (As I look back at my pics, I realize there are a couple more ingredients because I did not count for the celery salt and lemon pepper.) To create this recipe, is put together just like a bread or a cake, wet ingredients mixed with the dry ingredients. The wet ingredients in this recipe are yogurt, mayonnaise and lemon juice. The dry ingredients are the tuna, red onion, celery, and of course, grapes.
A couple of other tuna salad recipes that I have made and that I really liked include a SRIRACHA TUNA SALAD and or this more elegant version of SEARED TUNA ON A BED OF LETTUCE. This last recipe is down right fancy. I am not that fancy.
The cast of characters.
The dressing ingredients.
The ingredients all mixed in a bowl.
The Grape Tuna Salad Plated.
Grape Tuna Salad
- 4 Cans Tuna Salad in water
- 2 Stalks Celery diced
- 1/4 Whole Red Onion diced
- 12 Whole Red Grapes sliced in half
- 3 Tbsp Mayonnaise
- 3 Tbsp Fat-free Plain Greek Yogurt
- 1 Tbsp Lemon Juice
- 2 Tsp Celery Salt
- 1 Tbsp Lemon Pepper
Begin by combining the mayonnaise, yogurt, lemon juice, celery salt and lemon pepper and mix well. Set aside.
Combine the tuna, red onion and celery and mix well. Add the dressing to the tuna and mix until fully combined. Finish by adding the red grapes.
For serving, I toasted a gluten free English muffin and topped with lettuce and then the grape tuna salad.