Tuna Salad 2 Ways: A Classic for the Kids and a Twist for You

Think tuna salad, but really good. Get a classic, simple version for your little ones, and a slightly fancier curried version for your mature palate.

Remember tuna salad from when you were growing up? Or if you're like me, remember tuna salad from lunch 20 minutes ago? I have to tell you: I still absolutely dig me a good tuna salad. The kind I've been making for sixish years now isn't just your (yawn) boring ol' canned tuna mixed with mustard and mayo. Oh, no, pigeons. This adult version's rocking stilettos and a hot-pink wig!

Actually, that sounds awful.

But before we get to the adult version, I've also included a cool, classic variant for your kiddies. I kept the binder pretty neutral, but instead of mayo, I swirled in a bit of Greek yogurt to lighten it up a bit. They won't know the difference. Tell them elves made it. It's also loaded with a hint of mustard, and fresh celery and apple, which I feel like all kids like, right? Again, just tell them elves made it. And ignore how many commas were in that sentence.

Now for the deluxe version. Again boasting a touch of Greek yogurt, it's also laced with fresh lemon juice and curry powder — what? I also threw in some chopped almonds, fresh parsley, a bunch of red grapes and minced celery to boost the antioxidants. But I took out the stilettos and hot-pink wig because that was weirding me out.

Enjoy!
Tuna Salad for Kids
1 tablespoon plain Greek yogurt
1 teaspoon Dijon mustard (yellow American mustard is fine)
1 teaspoon fresh lemon juice
One 5-ounce can albacore tuna in water, drained
1 celery stalk, minced
1-2 tablespoons chopped red apple
Small pinch of coarse salt and freshly ground pepper
Your favorite crackers or toast

In a medium bowl, whisk together the yogurt, mustard and lemon juice. To the bowl add the tuna, minced celery, chopped apple, and the salt and pepper. Mix well with a wooden spoon.

Refrigerate until ready to eat, or serve immediately on crackers or toast.

Tuna Salad for Adults
2 1/2 tablespoons plain Greek yogurt
1 tablespoon fresh lemon juice
2 teaspoons curry powder
Two 5-ounce cans albacore tuna in water, drained
1 celery stalk, minced
1/2 cup halved purple (seedless) grapes
1/3 cup chopped roasted and salted almonds (dry almonds are fine)
1/4 cup finely chopped parsley
1 pinch of coarse salt and freshly ground pepper

2 split and lightly toasted croissants or your favorite sandwich bread

In a large bowl whisk together the yogurt, lemon juice and curry powder. To the bowl add the tuna, celery, halved grapes, chopped almonds, parsley, and a pinch of salt and pepper. Mix well with a wooden spoon.

Refrigerate until ready to eat, or serve immediately on toasted croissant halves.

Follow Bev on her blog, Bev Cooks, if you think you can even handle more.

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