Its title was Tuna Grape Salad, but in our book, it just as easily could be Tuna GREAT Salad. Just so many ways exist to dress up the base element of a tuna sandwich, but this is one of the best combos I’ve tried. 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.
No comments:
Post a Comment