Tuna Salad with Grapes and Lemon Tarragon Dressing

  • Yield: 1/2 cup dressing
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1/2 cup mayonnaise

1½ teaspoons finely grated lemon zest

1½ teaspoons lemon juice

1½ teaspoons tarragon vinegar

1/2 teaspoon dried tarragon leaves, crushed

1/8 teaspoon ground black pepper


2 cans (6 oz. each) solid white tuna (drained)

1 cup red California seedless grapes, halved

1/3 cup toasted walnuts, chopped

1/3 diced celery

2½ tablespoons diced yellow onion

1 each hard boiled egg, peeled and chopped (optional) 

1/3 cup Lemon Tarragon Dressing (see below)


  1. In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.

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