Fresh Tuna Salad with Red Grapes & Toasted Walnuts

 Fresh Tuna Salad with Red Grapes & Toasted Walnuts

By Sharon Feldman



  • 2 large fresh tuna steaks (about 1-1/2 pounds)
  • 2 lemons, thinly sliced, plus ½ lemon, zested and juiced, as needed
  • Kosher salt and freshly ground black pepper
  • 1 cup fat free Greek yogurt (or less if you like it drier)
  • ½ cup halved red grapes (or leave whole)
  • ¼ cup toasted and chopped walnuts


Preheat oven 350 degrees.

Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna on both sides with salt and pepper and arrange them on the lemon slices. Sprinkle the lemon zest over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the end of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 30-40 minutes; the tuna should flake easily with a fork and is no longer pink in the center.

Open the parchment paper and let the tuna cool, then flake it with a fork. Transfer to a serving bowl along with any cooking juices. Add the yogurt, grapes and walnuts and stir. Season with salt and pepper and lemon juice to taste. Serve immediately or refrigerate.

+This healthy salad goes great on butter lettuce, or on a slice of toasted whole wheat bread, with fresh cantaloupe slices.

+You can try this with canned white tuna.


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