Alice Currah
September 18, 2014
We're not even three days in to the new school year, and my daughter, Mimi, has already been asking me to alter up our lunch routine. In most fairness, I typically result in the same lunches every single day until we exhaust certain ingredients like lunch meat or fresh fruit and veggies. I actually do this to become practical and also to keep food waste lower. However, sometimes change is nice, and it’s an acceptable request.
Mimi likes to eat tuna fish sandwiches and lately requested basically might make her someone to pack for supper. Around I really like classic variations of tuna salad, especially after some Dijon mustard and pickle, sometimes I love to mix things up a little. Today I've a simple recipe for Tuna Grape Salad that utilizes half mayonnaise and half plain Greek yogurt seasoned with dill, salt, pepper, and freshly squeezed lemon juice to carry the salad together. This dish also features sweet seedless red grapes, celery, and roasted sunflower seeds to include a little bit of sweetness and crunchiness.
I love serving this salad on the bed of mixed vegetables when serving it family-style in small groups with small pitas (or naan) quietly. This way, people can have the choice of creating flat bread wraps if you take one pita and filling it using the vegetables and tuna salad and folding the bread just like a taco. Small 4-inch flat breads perform best, particularly when serving to children.
This recipe may also be packed for college lunches by packing some the lettuce and tuna salad in separate containers together with a couple of areas of bread. It’s smart to give a frozen ice pack towards the lunch box to help keep the lettuce and tuna awesome. Enjoy!
Recipe: Tuna Grape Salad
- Prep Time: 10 min(s)
- Total Time: 10 min(s)
- Servings: 4
Tuna Grape Salad recipe - Offered on the bed of mixed lettuce vegetables and pita bread, this tasty tuna salad constitutes a great lunch for the entire family.
Ingredients
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- teaspoon dill
- teaspoon kosher salt
- teaspoon pepper
- One 12-ounce can solid white-colored tuna in water, drained and flaked
- 1 cup halved red seedless grapes
- 3 tablespoons finely diced celery
- two tablespoons roasted sunflower seeds
- 4 cups mixed vegetables
- Eight 4-inch pitas or naan
Instructions
- Inside a medium mixing bowl, whisk the mayonnaise, yogurt, fresh lemon juice, dill, salt, and pepper until evenly combined.
- Lightly stir within the tuna, grapes, celery, and sunflower seeds.
- Scatter this mixture vegetables on the large serving platter and finish it off using the tuna grape salad.
- Serve the salad using the pitas/naan quietly.
