DIRECTIONS

In a large bowl, use a fork to flake the tuna and break apart any big pieces. Add the grapes, celery, and walnuts. Add the lemon juice, mayonnaise, mustard, dill, salt, and pepper. Mix well until everything is combined. Serve immediately, or store in refrigerator until ready to serve.

Ingredients

10 ounces canned tuna
1 cup halved Grapes from California
2 celery stalks, thinly sliced
1/3 cup toasted walnuts, roughly chopped
Juice of 1/2 lemon
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh dill, chopped
Salt and pepper

DIRECTIONS

In a large bowl, use a fork to flake the tuna and break apart any big pieces. Add the grapes, celery, and walnuts. Add the lemon juice, mayonnaise, mustard, dill, salt, and pepper. Mix well until everything is combined. Serve immediately, or store in refrigerator until ready to serve.

Notes

Recipe created by Sammi Haber Brondo of @VeggiesandChocolate.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: Calories 210; Protein 16 g; Carbohydrate 9 g; Fat 12 g (51% Calories from Fat); Saturated Fat 1.5 g (6% Calories from Saturated Fat); Cholesterol 30 mg; Sodium 330 mg; Fiber 1 g.