TART AND CRUNCHY FRESH TUNA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
- Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
- Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!
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Mohammod Nurnobi
[email protected]This recipe is a keeper! It's easy, delicious, and healthy. What more could you ask for?
Bahramdin Noorzai
[email protected]This tuna salad is the perfect make-ahead lunch. I usually make a big batch on the weekend and then enjoy it throughout the week. It's so convenient and delicious!
Mobin Bhaiji
[email protected]I love the simplicity of this recipe. It's made with just a few basic ingredients, but the flavor is anything but boring. I especially love the tangy kick from the capers.
mich.coconut
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a crowd-pleaser. I usually serve it on whole-wheat bread with a side of fruit or vegetables.
mithun tube
[email protected]I've made this tuna salad several times now, and it's always a hit. It's so easy to make and always turns out delicious. I love that I can customize it to my liking by adding different ingredients, such as chopped hard-boiled eggs or diced avocado.
Ariro
[email protected]This tuna salad is the perfect summer lunch or dinner. It's light and refreshing, yet still packed with protein and flavor. I love that it's so versatile, too. I've served it on sandwiches, crackers, and even as a dip with vegetables.
Lutwama Isaac
[email protected]I'm not usually a fan of tuna salad, but this recipe has changed my mind. The addition of grapes and capers gives it a really unique and delicious flavor. I also appreciate that it's a healthier option than traditional tuna salad recipes.
TARIQUE ALI BHUTTO
[email protected]I'm always looking for new and exciting ways to enjoy tuna salad, and this recipe definitely delivered. The combination of sweet, tangy, and crunchy ingredients was simply irresistible. I'll definitely be adding this to my regular rotation of recipes
Chris Quintanajr
[email protected]This recipe was a hit at my last potluck! Everyone raved about the bright and flavorful combination of ingredients. I especially loved the crunch from the celery and walnuts. Thanks for sharing such a great recipe!
Js Ashik
[email protected]I've tried many tuna salad recipes over the years, but this one is by far the best. The addition of grapes and capers adds a unique and delicious twist. I also love that it's made with Greek yogurt instead of mayonnaise, which makes it a healthier op
Kaden Mellick
[email protected]This tuna salad is a game-changer! The combination of crunchy celery, sweet grapes, and tangy capers is pure genius. It's so refreshing and light, yet still packed with flavor. I'll definitely be making this again and again.