Curry Tuna Salad (ready in 10 minutes!)

I love making this curry tuna salad because it is one of those recipes that are always a little special without being complicated.

The creamy flavor is just a touch of curry spice, the brittleness in the vegetables and the sweetness of the chutney all blend together in a satisfying way. This is a recipe I find myself back again and again, especially when I want something quick but still full of flavor.

The best part is the versatility you can use in sandwiches, wraps, salads and even simple rice. No matter how you serve it, this is a simple dish that will never disappoint.

Before you begin

Here are some things you should know before making this recipe:

• Choose the right tuna: The block lamp tuna is budget-friendly, lower in mercury, and is suitable for this salad. If you like, the white (Albacore) has a stronger texture and a gentler flavor. If you want to keep it light, be sure to choose a tuna filled with water.
• Organized: Make sure to drain the tuna completely before mixing; otherwise, the salad will become watery and the dressing won’t stick together.
• Cut evenly: Cut grapes, celery, and carrots into similar bite-sized pieces to give each fork a balanced flavor and crunch mixture.
• Don’t skip chutney: Mango Chutney is the “secret ingredient” that gives the curry seasoning a sweet taste. If you can’t find it, a little bit of honey or apricot candied fruit is a great backup.
• in advance: After sitting in the refrigerator for a few hours, the salad tasted even better. If possible, prepare in the morning or the night before so the flavors blend.

Methods for curry tuna salad

This tuna salad is full of flavor, making it an ideal source of protein in a variety of delicious dishes. Here are some favorites:

• Empty sandwich: I don’t like making traditional tuna falafels, but making open sandwiches. Start with your favorite full-grain toast and add a layer of lettuce, tomato and sprouts. Then put the curry tuna salad on it. Delicious and feels like twice as good as a standard sandwich.
• salad: If the salad is your style, grab all your favorite vegetables and make a large green salad. Then use the tuna salad as the topping. Some of the best salad vegetables to go with curry are crunchy cucumbers, sprouts, butter lettuce, carrots and red onions.
• Lettuce wrap: Another lightweight and healthy option is to make lettuce wraps. Use buttered lettuce, romaine lettuce, kale or kale package. You can also use cabbage for vegetable holders and have a lot of crunch.
• pack: Grab whole wheat or low carb wrap. Fill it with curry tuna salad and any vegetables you like.
• Rice bowl: While this seems like an unexpected choice, I actually like to eat it in a bed of brown rice with some grilled vegetables. Take inspiration from this spicy tuna bowl and swap in a curry tuna salad.

Recipe ideas for curry tuna salad

While I prefer to use red grapes, carrots, green onions and celery, there are many other options for this tuna salad.

• almond: Add sliced ​​almonds to tighten and add healthy fat.
• raisin: Try adding some golden raisins or currants to make it sweeter.
• onion: Replace the diced red onions with green onions.
• coriander: Add some fresh cilantro.
• fruit: Try using other fruits. Mango, pineapple or green apple all work.
• Curry powder: Add more curry powder to deepen the curry flavor.

Store curry tuna salad like a professional

Generally speaking, the tuna salad will last in your refrigerator for 3-4 days. If you know you need it for longer, do the dressing and prepare the vegetables. Then just turn on the tuna, add the seasoning, and add the vegetables when ready.