Curried tuna salad

I find myself in a conundrum often: wanting to eat something super delicious but not wanting to cook. Or move much. Or get hot. Or dirty more than one bowl. This tuna salad is my solution to said conundrum.

No-cook dishes that taste amazing are the gifts that keep on giving, because you can eat them for days. It’s the perfect combination of spice, sweet, and all different levels of crunch. Curried chicken salad is one of my favorites, too, but that also requires cooking. And why should chicken get to have all the fun that curry offers?

I love this salad best in lettuce cups, but feel free to eat it whichever way you wish.

Curried tuna salad
  1. 1 teaspoon curry powder
  2. ¼ cup mayonnaise
  3. 1 tablespoon sherry vinegar
  4. ½ teaspoon salt
  5. ¼ teaspoon pepper
  6. 4 scallions, minced
  7. 1 honeycrisp apple, chopped into ½” chunks
  8. 1 cup red grapes, halved
  9. ¼ cup walnuts, toasted and chopped
  10. ¼ cup dill, minced
  11. 4 (4-ounce) cans albacore tuna
  12. Butter lettuce or romaine, for serving, optional
  1. In a large bowl, whisk the curry powder, mayonnaise, sherry vinegar, salt, and pepper. Add the scallions, chopped apple, grapes, walnuts, dill, and tuna, and fold together until well combined. Serve on lettuce cups, if desired, or straight from a spoon. Keeps well in the fridge for up to one week.
Ashley Pardo

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