Recipe: Light Tuna Salad

[ 0 ] September 28, 2009 |

1 (5 oz.) can tuna (*We recommend Bumble Bee)

2 boiled eggs (chopped)

1 cup light mayonnaise

4-5 small red grapes

1 tbsp. relish

Garlic Powder (to taste)

Salt (to taste)

Pepper (to taste)

Dash of paprika

In a bowl, combine the tuna (drained of excess water), boiled eggs, mayo, grapes (be careful not to smash grapes) and relish. Season with garlic powder, salt and pepper; mix well. Top with dash of paprika and serve.

*Johnna’s tip: Serve with saltine crackers and enjoy a light and easy snack. We thought of adding the grapes just to jazz things up and we have seen/liked a pasta dish we had with red grapes in it. Tuna salad is such an old American favorite there are so many twist and turns you can put on it. Try garnishing with some fresh herbs such as parsley or dill.

Category: finger-foods, health concious

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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