Tuna Salad with Grapes and Eggs

Name: Tuna Salad with Grapes and Eggs
Yield: 4 portions
Ingredients: ½ cup seedless green grapes, halved; 2 tablespoons chopped red onion; 1 teaspoon finely grated lemon zest; Freshly ground black pepper, to taste; 1 can (6½ ounces) water-packed tuna, well drained; 3 hard-cooked eggs, coarsely chopped; 3 tablespoons mayonnaise; 2 tablespoons sour cream; 8 decorative lettuce leaves, rinsed and patted dry; 4 radishes, thinly sliced or finely chopped, for garnish

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We never tire of this salad. The coolness of the grapes offsets the bite of the red onion and zip of the lemon zest. Make it with water-packed tuna, plenty of black pepper, and a light mayonnaise.

Ingredients

1 can (6½ ounces) water-packed tuna, well drained
3 hard-cooked eggs, coarsely chopped

Pescatarian
Gluten-free

Method

Combine the tuna, eggs, grapes, red onion, lemon zest, and pepper in a bowl. Toss gently with a fork.
Mix the mayonnaise and sour cream together, and toss this with the tuna salad. Serve on lettuce leaves, garnished with the radishes.