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.
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings (2 kids, 2 adults)
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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

  1. 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. 
  2. 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. 
  3. 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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