This recipe is going into the Family Favorite Great Recipe Folder! It received great reviews at a recent baby shower and has passed the discerning eyes of the resident fresh-food lovers and chefs in my family.

Tart and Crunchy Fresh Tuna Salad

(adapted from a Food Network recipe by Claire Robinson)

 1 ½ pounds fresh tuna steaks (make sure it’s FRESH)  http://www.outerbankscatch.com.

2 lemons, thinly sliced

Kosher salt & freshly ground pepper

½ cup chopped celery

½ cup halved red grapes

¼ cup toasted chopped walnuts

1 cup fat free Greek yogurt

1 tsp. mayonnaise

I deviated from the recipe which called for baking the tuna in parchment paper.

Cut the tuna into chunks and layer with lemon slices. Steam in lightly salted water (add 1 tablespoon of olive oil to cooking water). I used my trusty vegetable steamer (nothing fancy), but it is important to spray the steamer with Pam or brush it with olive oil. I watched it for about 10 minutes and as soon as the tuna meat was almost cooked (or almost white), I took it off the heat to cool.

After tuna has cooled, shred meat with a knife/fork and put in bowl, add yogurt, touch of mayo, grapes, celery and walnuts and stir to combine. Season with salt and pepper and fresh lemon juice to taste. Serve with crackers, in a sandwich or a wrap and enjoy.

I think the secret is the Greek yogurt, it adds a rich/slightly tart taste without the calories that mayo delivers. I probably could have left the mayo out, but felt it added a little bit to the flavor. This tuna salad was awesome!