Tuna Salad

In Recipes, The Piglet Oinking on August 23, 2010 at 4:27 pm

Curried Tuna Salad with Apples and Raisins

Yes, I know. It tastes as good as it looks, especially using the local raisins-they are plump, big and juicy. This was my hungover lunch after my bacon and egg breakfast. Duff introduced a delicious way of improvising the sandwich. A generous slab of peanut butter onto the bread before making the tuna sandwich- he is a genius.

Serves 2

Curried Tuna Salad with Apples and Raisins improvised from American Test Kitchen

  • 1 can (16 ounce) solid white tuna in water
  • 1 tbsp of lemon juice
  • 1/4 tsp of table salt and ground black pepper
  • 1 small rib celery, minced
  • 1 tbsp of red onion
  • 1 apple, firm and juicy, cut into 1/4 inch dice
  • 2 tbsp of raisins
  • 1 tbsp of chopped basil leaves
  • 1/2 tbsp of curry powder
  • 1/4 cup of olive oil or mayo
  • less than 1/4 tsp of Dijon mustard
  1. Drain tuna in coriander and shred with fingers until no clumps remain and texture is fine.
  2. Mix tuna into lemon juice, salt, pepper, celery, onion, apple, currants and basil until evenly combined.
  3. Mix curry powder into your choice of mayo or olive oil and fold until tuna is moistened.
  4. Serve with toasted bread with peanut butter, lettuce, tomatoes- anything. (can be covered and refrigerated up to 3 days)
  1. Whoa peanut butter? Interesting twist but I bet its outstanding. I love sweet and salty combo’s.

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