We’re in the middle of two weekends away from home. Last weekend was Harris’s first birthday celebration, a cowboy cookout weekend at Lloyd’s familiy’s ranch. I have to admit, no seafood was served. Harris double-fisted his favorite food – ribs – then dove face first into his mini cake.

And this weekend we’re headed back to the ranch for a reunion with our Marine Corps friends from Hawaii. BBQ will again be dominating the menu.

So to get in our fish, we’re enjoying a sweet and crunchy tuna salad for lunch and snacks this week. Here’s what I tossed in:

Tuna Salad with Grapes and Almonds

2 cans albacore tuna, drained

a handful of red grapes, quartered

a handful of sliced almonds

a handful of dried cranberries

a dallop of plain yogurt or plain Greek yogurt

a handful of fresh parsley, chopped

Combine all the ingredients and enjoy on whole wheat bread as a sandwich and with crackers as a snack.

Posted by Jennifer McGuire, MS, RD