In case you haven’t noticed, I can get a little bit obsessive about some really strange, sometimes inconsequential things. I like to bathe in food, wipe it all over my face and in general, most of my thoughts are centered around “what’s my next meal.”
Having said that, a few months ago, I saw a gorgeous curried tuna salad sandwich on Kath Eats. Because the tuna salad is used in her Great Harvest store, she can’t share the recipe for it. I cried a little bit. I softly stroked the image of that sandwich on the screen…told it I was sorry that we could not yet rendezvous. You get the idea.
Well, I must have caught a whiff of muffins baking or gotten distracted by the UPS man bringing me another Piperlime box, because I got over that sandwich like a bad habit.
Okay, end scene.
Last week, I was shaving my legs in the shower and it struck me that I use curry a lot. Normal shower thoughts, right?
And then, I remembered that we were out of tuna. Which was fine, because I was making my pilgrimage to Wegman’s that day. Are you still with me?
And then the dogs all started barking wildly – probably UPS with another Piperlime box. Well bingo, right there, the idea for a curried tuna salad was born.
If curried chicken salad revs your motors, then tuna is going to really get your knickers in a bunch, especially if you aren’t a big fan of tuna for tasting so fishy. This mixture of mayo, spices, honey, lime, and fruit mellow the flavor of that canned fish into something that, er, tastes like chicken.
I like this between thick, freshly cut slices of some hearty type of bread (whole wheat, multi-grain, anything else that looks like it will imminently move your bowels), but couldn’t resist those adorable mini potato rolls in the picture.
Because I think everything taste better when it’s mini-fied. But, let’s not call it an obsession – just a strong interest
Curried Tuna Salad
2 7-ounce cans of tuna, drained
1/2 cup apple, diced
1/3 cup celery, diced
1 tablespoon raisins, minced
1 tablespoon dried cranberries, minced
1/2 cup mayonnaise
2 teaspoon lime juice
1/2 teaspoon honey
1 teaspoon fresh parsley, minced
1 teaspoon fresh mint, minced
2 teaspoon curry powder
In a medium bowl, flake the tuna, breaking up most of the larger chunks.
In a small bowl, whisk together the mayonnaise, lime juice, honey, parsley, mint, and curry powder. Pour the mixture over the flaked tuna and stir to combine. Fold in the apple, celery, raisins, and dried cranberries until everything is equally coated.
Serve or store in the refrigerator in a tightly covered container.