One Recipe, Two Meals: Tuna Salad

Here's a cool, classic variant on tuna salad 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. It's also loaded with a hint of mustard, and fresh celery and apple, which I feel like all kids like, right? Now for the deluxe version. It's 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.]

Total Time:
20 min
Prep:
20 min

Yield:
4 servings (2 kids, 2 adults)
Level:
Easy

Ingredients
  • 1 teaspoon Dijon mustard (yellow American mustard is fine)
  • 3 1/2 tablespoons plain Greek yogurt
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 2 teaspoons curry powder
  • 1 to 2 tablespoons chopped red apple
  • Three 5-ounce cans albacore tuna in water, drained
  • 2 celery stalks, minced
  • Coarse salt and freshly ground pepper
  • 1/2 cup halved purple (seedless) grapes
  • 1/3 cup chopped roasted and salted almonds (dry almonds are fine)
  • 1/4 cup finely chopped fresh parsley
  • Serving suggestion: your favorite crackers or toast; 2 split and lightly toasted croissants or your favorite sandwich bread
Directions
  • In a medium bowl, whisk together the mustard, 1 tablespoon yogurt and 1 teaspoon lemon juice. In a large bowl whisk together the curry powder, the remaining 2 1/2 tablespoons yogurt and the remaining tablespoon lemon juice.

  • To the medium bowl, add the apple, 1 can of the tuna, half of the celery and a small pinch of salt and pepper. Mix well with a wooden spoon. This is the kids' tuna salad! Refrigerate until ready to eat, or serve immediately on crackers or toast.

  • To the large bowl add the grapes, almonds, parsley, the remaining 2 cans tuna, the remaining celery and a pinch of salt and pepper. Mix well with a wooden spoon. This is the adult tuna salad. Refrigerate until ready to eat, or serve immediately on toasted croissant halves.


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