Tuna Salad with Balsamic Vinegar and Grapes

Name: Tuna Salad with Balsamic Vinegar and Grapes
Yield: Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Cuisine: American
Ingredients: 2 (6-ounce) cans, solid white tuna in water; 2 tablespoons, balsamic vinegar; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 small rib, celery, minced (about 1/4 cup); 2 tablespoons, minced red onion; 6 ounces, red seedless grapes, halved (about 1 cup); 1/4 cup, slivered almonds, lightly toasted; 2 tablespoons, minced fresh thyme leaves; 1/2 cup, mayonnaise or reduced-fat mayonnaise; 1/4 teaspoon, Dijon mustard

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Appears in Cook's Illustrated May/June 2001

SERVES4 (Makes about 2 cups, enough for 4 sandwiches)

TIME20 minutes

Tuna Salad with Balsamic Vinegar and Grapes

WHY THIS RECIPE WORKS

In developing our best tuna salad recipe, we discovered three steps that eliminated watery texture and bland flavor: First, we chose the best brand of tuna; then, we drained it in a colander or strainer; finally, we seasoned the tuna before...

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