Tuna Grape Salad

We are not even three weeks into the new school year, and my daughter, Mimi, is already asking me to change up our lunch routine. In all fairness, I typically make the same lunches every day until we run out of certain ingredients like lunch meat or fresh vegetables and fruit. I do this to be practical and to keep food waste down. However, sometimes change is good, and it's a reasonable request. Mimi loves to eat tuna fish sandwiches and recently asked if I could make her one to pack for lunch. As much as I love classic variations of tuna salad, especially with a little Dijon mustard and pickle, sometimes I like to mix it up a bit.  

Today I have an easy recipe for Tuna Grape Salad that uses half mayonnaise and half plain Greek yogurt seasoned with dill, salt, pepper, and fresh lemon juice to hold the salad together. This dish also features sweet seedless red grapes, celery, and roasted sunflower seeds to add a bit of sweetness and crunchiness. I like serving this salad on a bed of mixed greens when serving it family-style in small groups with small pitas (or naan) on the side. That way, people can have the option of making flatbread wraps by taking one pita and filling it with greens and tuna salad and folding the bread like a taco. Small 4-inch flatbreads work best, especially when serving to children. This recipe can also be packed for school lunches by packing a little bit of the lettuce and tuna salad in separate containers along with one or two servings of bread.  It's a good idea to add a frozen ice pack to the lunch box to keep the lettuce and tuna cool. Enjoy!