Ingredients

• 1 teaspoon Dijon mustard (yellow American mustard is fine)
• 3 1/2 tablespoons plain Greek yogurt
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 2 teaspoons curry powder
• 1 to 2 tablespoons chopped red apple
• Three 5-ounce cans albacore tuna in water, drained
• 2 celery stalks, minced
• Coarse salt and freshly ground pepper
• 1/2 cup halved purple (seedless) grapes
• 1/3 cup chopped roasted and salted almonds (dry almonds are fine)
• 1/4 cup finely chopped fresh parsley
• Serving suggestion: your favorite crackers or toast; 2 split and lightly toasted croissants or your favorite sandwich bread

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Instructions

1. In a medium bowl, whisk together the mustard, 1 tablespoon yogurt and 1 teaspoon lemon juice. In a large bowl whisk together the curry powder, the remaining 2 1/2 tablespoons yogurt and the remaining tablespoon lemon juice.
2. To the medium bowl, add the apple, 1 can of the tuna, half of the celery and a small pinch of salt and pepper. Mix well with a wooden spoon. This is the kids' tuna salad! Refrigerate until ready to eat, or serve immediately on crackers or toast.
3. To the large bowl add the grapes, almonds, parsley, the remaining 2 cans tuna, the remaining celery and a pinch of salt and pepper. Mix well with a wooden spoon. This is the adult tuna salad. Refrigerate until ready to eat, or serve immediately on toasted croissant halves.