2 (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well
1 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
About1/3 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
About 1/2 cup red grapess, stemmed, rinsed, and drained (see notes)
1 to 2 tablespoons walnuts
1 to 2 tablespoons minced parsley
About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes) $
1. Put tuna in a bowl. Coarsely chop egg; add to tuna.
2. Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add 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,
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