Tuna Salad With Fruit Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Oranges2 Medium
 Mayonnaise1⁄4 Cup (4 tbs)
 Sour cream1⁄4 Cup (4 tbs)
 Liquid hot pepper seasoning1 Dash
 Canned tuna14 Ounce, drained (2 Cans, 7 Ounces Each)
 Thinly sliced celery1 Cup (16 tbs), thinly sliced
 Slivered almonds1⁄4 Cup (4 tbs)
 Lettuce leaves4
 Seedless grapes1 Cup (16 tbs), halved
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1751 Calories from Fat 905

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 17.9 g89.4%

Trans Fat 0 g

Cholesterol 140.6 mg

Sodium 2220.3 mg92.5%

Total Carbohydrates 85 g28.3%

Dietary Fiber 16.1 g64.4%

Sugars 64.1 g

Protein 128 g255.4%

Vitamin A 102.5% Vitamin C 324.4%

Calcium 42.5% Iron 45.1%

*Based on a 2000 Calorie diet


Grate 1 teaspoon orange peel from 1 orange; set peel aside.
Then peel oranges, removing white membrane, and lift out orange sections.
Cover and chill.
Combine grated orange peel, mayonnaise, sour cream, and hot pepper seasoning; blend well.
In a large bowl, break tuna apart into large chunks; add celery and sour cream dressing, then toss gently.
Season with salt and pepper to taste.
Cover and refrigerate for 2 to 4 hours.
Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until golden.
To serve, line a serving platter or four salad plates with lettuce leaves.
Mound tuna mixture in center; sprinkle top generously with almonds.
Arrange orange sections and grapes around tuna.