DIRECTIONS

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.

Yield: 1/2 cup dressing

Ingredients

Salad:

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
2 1/2 tablespoons diced yellow onion
1 each hard boiled egg, peeled and chopped (optional)
1/3 cup Lemon Tarragon Dressing (see below)

Lemon Tarragon Dressing:

1/2 cup mayonnaise
1 1/2 teaspoons finely grated lemon zest
1 1/2 teaspoons lemon juice
1 1/2 teaspoons tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/8 teaspoon ground black pepper

DIRECTIONS

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.

Yield: 1/2 cup dressing

Notes

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

3 cups