Tuna, red grapes, onion, green onion, celery, chopped almonds, and curry for seasoning set this mixture apart as a spread on a sandwich or an elegant salad on a buffet table. In fact, to style this accompanying photo, I poured the salad into the one of the fanciest serving dishes I own. It looked right at home in the hobnail glass. Hard to find a salad that’s just as comfortable between two slices of bread as it is ready to serve to an uptown ladies’ lunch.
To think that when I was growing up, I disdained tuna sandwiches and rolled my eyes whenever my mom put them on the table. For shame!
My undying thanks to “Celebrating a Healthy Harvest” cookbook for suggesting this dish under its “grape” category.
Tuna Grape Salad
2 (4-ounce) cans chunk light tuna, drained
2 cups red grapes, halved
1/4 cup plain nonfat yogurt
1/4 cup lite mayonnaise
2 teaspoon yellow curry powder
2 tablespoons green onions, sliced
1/4 cup chopped almonds
2 tablespoons onion, minced
1 cup celery, diced
Mix all ingredients. Serve on bread or with crackers or chips.