Tuna and Egg Salad with Grapes

With the weather getting warmer, I am trying out more recipes for salads, both side salads and main dish salads. This tuna and egg salad is one of the first recipes I tried after discovering The New Basics Cookbook by Lukens and Russo.  This along with two or three other recipes from the book ignited my interest in cooking. The tuna and grape combination is special.  I also like putting grapes in chicken salad.  I usually serve this as a main luncheon dish with vegetable sticks and fresh fruit plus your choice of crackers (including rice crackers if gluten free) on the side.

Tuna and Egg Salad with Grapes

1 can tuna (preferrably olive oil packed) drained
2 boiled eggs, cooled, coarsely chopped
1 stalk celery, de-stringed, chopped small
1 T red onion, minced
1 t lemon zest, grated
1/2 cup red grapes, halved
2 T mayonnaise
2 T Greek yogurt
black pepper to taste

In a mixing bowl, combine all of the ingredients, mixing well. If mixture is too dry add a bit more mayonnaise or yogurt.  Serve over salad greens with fresh vegetables and fruit arranged alongside.

I’m looking for a creative chicken salad recipe if anyone has any suggestions.

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