Curried tuna salad
A surprisingly sweet addition to this salad makes a fast, easy and light lunch.
Nothing sounds more incongruent than adding sweet raisins to a savory tuna salad, but surprisingly, this recipe works – it’s a highly popular party dish, and a great light lunch. Use currants or golden raisins, fresh chives and plenty of curry for the signature flavor and aroma of this distinctive spice.
If you want a more robust, hearty tuna salad, throw in some roasted nuts, thinly sliced celery and chopped carrot shreds.
- 1 6-ounce can albacore tuna
- 1/2 cup currants or golden raisins
- 1 tablespoon mayonnaise
- 1/2 teaspoon sea salt
- 1-2 teaspoon curry powder
- 1/4 teaspoon black pepper
- 1 small bundle of chives
- 2 stalks celery, thinly sliced (optiona)
- 1/3 cup carrot shreds, chopped (optional)
Drain tuna well. Mix with mayo, raisins and seasonings.
Add roasted nuts and veggies, if desired.
Snip most of the chives and add to tuna salad, reserving 2 or 3 for garnish.
Taste, and add more seasoning if needed. Garnish with large pieces of snipped chives.
Serve on crackers, whole grain bread or pita.