TUNA SALAD WITH BALSAMIC VINEGAR AND GRAPES

By grinder

From America's Test Kitchen

Ingredients

• 2 {6oz} cans solid white tuna in water
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1 small rib celery, minced
• 2 tablespoons minced red onion
• 6 oz. red seedless grapes, halved
• 1/4 c. slivered almonds , lightly toasted
• 2 tablespoons minced fresh thyme leaves
• 1/2 cup regular or low-fat mayonnaise {4oz}
• 1/4 teaspoon Dijon mustard

Details

Servings 4

Preparation

Step 1

Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.

Transfer tuna to medium bowl and mix in balsamic vinegar, salt, pepper, celery, onion, grapes, almonds and thyme until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. {Can be covered and refrigerated up to 3 days}