Tuna Salad with Balsamic Vinegar and Grapes

Tuna Salad with Balsamic Vinegar and Grapes
2 (6-ounce) cans solid white tuna in water
2 tablespoons balsamic vinegar
6 ounces halved red seedless grape (about 1 cup)
1/4 cup lightly toasted slivered almonds
2 teaspoons minced thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 small rib celery, minced (about 1/4 cup)
2 tablespoons minced red onion
1/2 cup mayonnaise
1/4 teaspoon Dijon mustard
Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
Transfer tuna to medium bowl and mix in balsamic vinegar, grape halves, toasted almonds, thyme, salt, pepper, celery and onion, until evenly blended.
Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)
Serves four.
Nutrition values per serving: 386 calories, 27 g fat, 11 g carbohydrates, 2 g fiber, 23 g protein, 45 mg cholesterol, 740 mg sodium.
"The America's Test Kitchen Cookbook" by the editors at Cook Illustrated
(2001 Boston Common Press, $29.95)