I had an excellent tuna salad last fall. It probably hit the spot because I was absolutely starving for protein at the time, but since then I've started to reach for tuna salad a little more often. This guy is quick to whip together and a delight to eat.
Tuna Salad with Grapes
- 2 cans tuna, drained
- 1 small shallot, chopped fine
- Juice from one lemon, divided
- 1 tablespoon mayonnaise
- 1 tablespoon capers, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces baby spinach
- 1/2 cup grapes, rinsed
- 2 tablespoons roasted pumpkin seeds
Combine the tuna, shallot, half the lemon juice, mayonnaise, and capers.
In a small bowl, whisk together the remaining lemon juice, olive oil, salt, and pepper.
Divide the spinach evenly among four plates. Scatter the grapes over the spinach, then drizzle the dressing over the salads. Use a large spoon or ice cream scoop to spoon the tuna mixture in the center of the salad. Scatter the pumpkin seeds over the top and enjoy!