I made this with the grapes last night. I also topped with smoked chopped almonds. It was really good, but next time I will cut back on mayonnaise and sour cream. I used half low fat canola mayonaise and half fat free sour cream. Making it with light mayo and fat free sour cream and not using olives cut the calories back to under 400. I will make again.
Garden Tuna Salad
More From Sunset
Amount per serving
- Calories: 611
- Calories from fat: 75%
- Protein: 31g
- Fat: 51g
- Saturated fat: 8.4g
- Carbohydrate: 8.3g
- Fiber: 3.1g
- Sodium: 1240mg
- Cholesterol: 262mg
- 2 cans (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well
- 4 hard-cooked large eggs, shelled
- 1 cup finely chopped inner celery stalks, tender leaves reserved
- 1/4 cup drained capers
- 3 tablespoons finely chopped red onion or shallots
- About 3/4 cup mayonnaise (regular, or half reduced-fat and half sour cream)
- About 1/2 teaspoon fresh-ground pepper
- About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped
- 1 to 2 tablespoons minced parsley
- Paprika (optional)
- About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes)
- About 1/2 cup drained niçoise or black ripe olives (see notes)
- 1 lemon, rinsed and cut into 8 wedges
- 1. Put tuna in a bowl. Coarsely chop 2 eggs; add to tuna. Cut remaining eggs in half lengthwise and set aside.
- 2. Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add 3/4 cup mayonnaise and 1/2 teaspoon pepper and mix. Add more mayonnaise, if desired. Season to taste with salt (be cautious - capers are salty).
- 3. Arrange lettuce and celery leaves equally in four wide, shallow bowls. Mound tuna salad on greens, sprinkle with parsley, and dust with paprika if desired. Set an egg half alongside each salad and garnish with tomatoes, olives, and lemon wedges. Season salads to taste with juice from wedges and more salt and pepper.
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