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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
Directions:
1. (6 oz. each) oil- or water-packed albacore or chunk-style tuna, drained well
2. hard-cooked large eggs, shelled
3. cup finely chopped inner celery stalks, tender leaves reserved $
4. /4 cup drained capers
5. tablespoons finely chopped red onion or shallots
6. About1/3 cup mayonnaise (regular, or half reduced-fat and half sour cream) $
7. About 1/2 teaspoon fresh-ground pepper
8. Salt
9. About 4 cups inner romaine or butter lettuce leaves, rinsed and crisped
10. About 1/2 cup red grapess, stemmed, rinsed, and drained (see notes)
11. to 2 tablespoons walnuts
12. to 2 tablespoons minced parsley
13. Paprika (optional)
14. About 1 cup small cherry tomatoes, stemmed, rinsed, and drained (see notes) $
15. Preparation
16. Put tuna in a bowl. Coarsely chop egg; add to tuna.
17. Add celery, capers, and onion to bowl; mix well with a fork, breaking tuna into small pieces. Add mayonnaise and 1/2 teaspoon pepper and mix. Add more mayonnaise, if desired. Season to taste with salt (be cautious - capers are salty).
18. Arrange lettuce and celery leaves equally in four wide, shallow bowls. Mound tuna salad on greens,
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