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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Khusi Pariyar
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a little bit of chopped fresh dill to the dressing for an extra burst of flavor.
Kimberlee Powell
[email protected]This recipe is a keeper! The tuna salad was light and refreshing, and the crunchy vegetables added a nice contrast to the tuna. I'll definitely be making this again.
Jason Hammond
[email protected]This is the best tuna salad I've ever had! The dressing is so flavorful and the celery, onion, and almonds add a nice crunch. I'll definitely be making this again and again.
Kevin Magana
[email protected]I'm always looking for new tuna salad recipes and this one definitely caught my eye. The combination of tuna, avocado, and pineapple sounded so refreshing and unique. I wasn't disappointed! The salad was delicious and I'll definitely be making it aga
Idris Oguntade
[email protected]This tuna salad is a great way to use up leftover tuna. It's also a great option for a quick and easy lunch or dinner. I like to serve it on a bed of lettuce with some sliced tomatoes and cucumbers.
Marvin Koome
[email protected]I made this recipe for a picnic and it was perfect! The tuna salad held up well in the heat and everyone loved it. I'll definitely be making it again for my next outdoor gathering.
Mubiru Hassan
[email protected]This is my go-to recipe for tuna salad. It's easy to make and always turns out delicious. I like to add a little bit of Dijon mustard to the dressing for an extra kick.
Etung Esther
[email protected]I'm not usually a fan of tuna salad, but this recipe changed my mind. The dressing is light and flavorful, and the crunchy vegetables add a nice contrast to the tuna. I'll definitely be making this again.
Mb kuddus Shekh
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The combination of tuna, celery, onion, and mayonnaise is classic, but the addition of crunchy water chestnuts and almonds really takes it to the next level.
Aliza Gurung
[email protected]This tuna salad was a hit at my last potluck! Everyone loved the crunchy texture and the tangy dressing. I'll definitely be making it again.