Tuna Salad with Grapes

Dipping a cracker into a bowl of tuna salad.

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This easy Tuna Salad with Grapes recipe is packed with flavor and texture. Perfect for sandwiches, wraps, and more!

Course Lunch, Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 289

Author Dorothy Bigelow

Ingredients

2 cans flaked tuna drained (140-170 grams each, or 5 ounces)
⅔ cup halved red seedless grapes or green, or a combination of both (add more if desired)
1 rib celery finely diced**
2 green onions chopped (both green and white parts)
1 tablespoon chopped fresh Dill (optional)

Dressing

½ cup mayonnaise plus more as needed,(or you can use half Greek yogurt and half mayo)
1 teaspoon dijon mustard
¾ teaspoon lemon juice
¼ teaspoon sea salt plus more to taste
⅛ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon black pepper

Instructions

Add the tuna, grapes, celery, green onions, and fresh dill to a large mixing bowl.
Toss well to combine.
Prepare the dressing. Whisk together the mayonnaise, dijon mustard, lemon juice, salt, paprika, garlic powder, onion powder, and black pepper.
Transfer the dressing to the bowl of tuna, grapes, celery, green onions, and dill.
Fold the dressing into the other ingredients until everything is lightly coated. If it seems a bit dry, add 1-3 tablespoons of mayonnaise and stir until it has the perfect consistency.
Taste and adjust the amount of salt and pepper according to your taste. Add a little, then stir well, taste, and repeat as needed until all the flavors are pronounced and “bright”.
This tuna salad tastes best when chilled for about 1 hour before serving, but you can serve right away if desired!

Notes

Serving: This tuna salad is great on its own but also tastes great when made into a sandwich or scooped onto sturdy crackers.

Storing leftovers: Transfer leftover tuna salad to an airtight container and keep refrigerated for up to 3 days. Discard if there are any signs of spoilage (like an off flavor, texture, or color).

**How to finely dice celery: Split each celery rib in half lengthwise, then split each new half in half lengthwise. You will now have 4 thin spears. Line the spears up and use a sharp knife to dice the celery into pieces ¼” in size (or smaller).

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