Tuna Salad with Balsamic Vinegar and Grapes
Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.
Why This Recipe Works
Gather Your Ingredients
Instructions
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.)
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