Jan 23 2011

Curried Tuna Salad

Published by at 1:25 pm under Gluten Free Recipes

OK so I had some serious curry cravings the past week – leading up to a curry party tonight at Kitten’s place (of “In the Kitchen with Kitten” – see my blogroll!) but since Stef was like “We’re not making curry until Saturday” I had to fulfill it in other ways.

I was also craving tuna salad. (I get that craving when I’m not eating enough protein. Seriously. And/or when I’m hungover. Tuna salad. I know. I’m weird). But I was just not happy with any of the recipes I had tried recently.

And then I thought – “OMG I bet curry + tuna salad would be AWESOME”

And I googled it.

And I found this recipe on the Food Network “Curried Tuna Salad“. Naturally gluten-free, soy-free and dairy-free!

I made this…(well, I halved the recipe because Stef won’t touch tuna salad, even of the curried variety…which means MORE FOR ME! *hehe*) and WOW. I mean. WOW. So delicious.

Here’s the recipe halved (which is enough for 1 person for a few meals slathered thickly all over your favourite gluten-free/soy-free/dairy-free toast OR salad!)

Curried Tuna Salad from Food Network Kitchens

  • 1 6 ounce can of white or light meat tuna packed in water, drained
  • 1 1/2 tablespoon minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon finely chopped fresh coriander/cilantro (I kept this amount the same – but I really like cilantro!)
  • 1 tablespoon golden raisins, plumped in 2 tablespoons warm water for 10 minutes, drained & chopped (I also kept this amount the same too but also chopped them up!)
  • 1 teaspoons olive oil (go olive or grapeseed!)
  • 1 teaspoons Madras-style curry powder
  • 3 tablespoons mayonnaise
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon freshly squeezed lime juice plus more to taste (I squeezed the juice of half a lime in – was scrumptious!)
  1. In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
  2. In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
  3. Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.

If you love curry and cilantro and tuna, you will adore this. They are marvellous bedfellows. And the raisins? OH this little punch of sweetness *MMHM!* And soaking the red onions really takes the acrid taste out so they have a milder flavour and add a delicious little crunch!

I kept it and ate it randomly for breakfast/snack/lunch for about 3 days covered in the fridge and it just became more delicious. So if you *did* make the 2 can recipe, it keeps well in the fridge!

I imagine this recipe would also be really good with salmon! I might try that next time!

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