James Carrier
Makes 4 servings

Notes: As an alternative, omit the tomatoes and olives and mix about 3/4 cup rinsed and drained green seedless grapes with the tuna salad; garnish with more grapes and sprinkle with chopped salted almonds.

How to Make It

Step 1

Put tuna in a bowl. Coarsely chop 2 eggs; add to tuna. Cut remaining eggs in half lengthwise and set aside.

Step 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).

Step 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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Ratings & Reviews

ChefSophie's Review

August 14, 2011
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.

cduffy370's Review

April 18, 2011
Delicious tuna salad. Next time I will start with less mayo and add as needed.

janie2's Review

March 15, 2011
yummy with the grapes