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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