Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Makes about 2 cups, enough for 4 sandwiches

Ingredients

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

Preparation

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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