One Recipe, Two Meals: Tuna Salad
- Level: Easy
- Yield: 4 servings (2 kids, 2 adults)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 228
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 45
- Sodium
- 451
- Total: 20 min
- Prep: 20 min
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.