DIRECTIONS

1. In a large bowl, gently break up, but do not mash the drained tuna.
2. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix.
3. Add the dressing and combine until evenly moistened.
4. Keep chilled in a covered container until ready to serve.

To make Lemon Tarragon Dressing:
Combine all ingredients in a large bowl. Store in the refrigerator in a tightly covered container for no longer than 1 week.

Ingredients

Salad:

1 extra large can (4 lbs. 2 ½ oz.) solid white tuna (drained)
1 1/2 lbs. red California seedless grapes, halved
1/2 lb. toasted walnuts, chopped
2 cups diced celery
1 cup diced yellow onion
5 each hard boiled eggs, peeled and chopped
2 cups Lemon Tarragon Dressing (see below)

Lemon Tarragon Dressing:

4 cups mayonnaise
1/4 cup finely grated lemon zest
1/4 cup lemon juice
1/4 cup tarragon vinegar
1 Tbsp. dried tarragon leaves, crushed
1 tsp. ground black pepper

DIRECTIONS

1. In a large bowl, gently break up, but do not mash the drained tuna.
2. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix.
3. Add the dressing and combine until evenly moistened.
4. Keep chilled in a covered container until ready to serve.

To make Lemon Tarragon Dressing:
Combine all ingredients in a large bowl. Store in the refrigerator in a tightly covered container for no longer than 1 week.

Notes

Yield: 3 quarts of prepared tuna salad and 1 quart dressing

This is a Gluten-free recipe
This is a Dairy-free recipe

Servings

3 quarts of prepared tuna salad