It’s not pretty, but this is a quick, easy dish to make for a light summer lunch. If you don’t do tuna, you can make this with chicken or egg. It’s best to use fresh tuna, but in a pinch, the canned variety will work–it’s just not as good, but I also understand it’s a lot less expensive. For this, I used about 16 ounces of tuna, so about three cans or two small-medium tuna filets. You can use this same recipe for several different things, like stuffing in beautiful colored sweet (bell) peppers, putting in romaine lettuce wraps, serving a scoop on some dried toast, or eating it straight out of the bowl, you heathen!
Curried Tuna Salad Recipe
- 16 ounces of tuna (wild-caught, humanely fished tuna is best!)
- 3 medium-sized carrots, thin sliced (organic veggies are best!)
- 3 stalks of celery, thin sliced (see above)
- 3 medium boiled eggs (farm-fresh, non-pasteurized eggs are best!)
- 1 granny smith apple, diced
- 1/2 sweet white onion, diced
- 5 fresh basil leaves, torn
- 5 fresh mint leaves, torn
- 5 yellow heirloom small tomatoes
- 5 red grape tomatoes
- 5 red graapes
- 5 green grapes
- Three big spoonful scoops of homemade mayo (you know how to make homemade mayo, right? No? Click here to find out! It’s super easy! If not, use the store-bought stuff, but it’s better to use homemade, promise!)
Spices (you can mix and match and change the proportions if you don’t like as much spice as I do):
- 1 tablespoon curry powder
- 1/2 tablespoon cumin
- 2-3 dashes paprika
- 1/2 tablespoon turmeric
- 1 tsp. sea salt, ground
- 1 tsp. black pepper
Chop all the stuff up and toss it in the bowl. Add tuna–if you’re using canned, drain it and add it and if you’re using filet tuna, you’ll want to cook the tuna first (you can do raw tuna in this recipe, if you’re using fresh, sushi-grade tuna, but if you’re going to spend that much on tuna, you really don’t want to make a tuna salad with it!) chop it into small slivers or chunks and add that way. Measure and pour all the spices (or eyeball it, like I do most of the time!). It’s important to add the spices in before the mayo and stir the dried spices up so they coat all the pieces of food and stuff. Once you’ve stirred the spices up, add the mayo. I don’t measure this–I sort of play it by eye, until there is enough of the mayo to coat everything well.
Now, here’s the part that makes this tuna salad the best: seal it and store it in the fridge for at least an hour before serving. The spices will mellow and blend into the mayo and coat everything really nicely and it will taste a lot better if you let it sit first before eating.
When done, take it out of the fridge, scoop it into whatever you’re going to eat it, like the lettuce leaves, bell pepper, or just into bowls, your choice. Another option, like I said earlier, is dried toast. You can also make tuna salad sandwiches with sourdough bread or toast. Yum!