Tuna Salad with Grapes and Lemon Tarragon Dressing

Tuna Salad with Grapes and Lemon Tarragon Dressing

Yield: 3 quarts prepared salad.

1 extra-large can (4 lb., 2 1⁄2 oz.) solid white tuna, drained
11⁄2 lb. red California seedless grapes, halved
1⁄2 lb. toasted walnuts, chopped
2 cups diced celery
1 cup diced yellow onion
5 hard-boiled eggs, peeled and chopped
2 cups Lemon Tarragon Dressing (recipe follows)

Lemon Tarragon

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