This was one of those weeks that felt slow at first and then it was over. You know when Tuesday feels like Thursday, but then you blink and it’s Friday, I love that!
Today I am sharing an easy recipe that does not require turning on your oven! Something I’m sure a lot of you on the East Coast are looking for as we continue to ride out this heat wave!
This Curry Tuna Salad is made with albacore tuna, chick peas, cherry tomatoes, dried cranberries and green onions mixed up with a curry mayo!
When Walter and I did the Whole30 back in March one of our go-to lunches was tuna salad. As long as you use homemade mayo, tuna salad is a really easy Whole30 meal. Even after the Whole30 I continued making tuna regularly because it is such an easy staple to keep on hand and throw together for a quick lunch.
My go-to tuna recipe usually includes tomatoes, pickles, onions and sometimes celery and black olives. A few weeks ago I was getting pretty board of that combo and really wanted to spice things up so I went a different direction with this Curry Tuna Salad.
I just love the colors of this dish, it’s always more fun to eat something pretty and it tastes pretty delicious too 🙂 The curry gives this dish an Indian flare so it pairs nicely with naan, either eaten pilled on top like an open faced sandwich or using smaller pieces for dipping.
This recipe is not Whole30 Compliant due to the chick peas, dried cranberries and store bought mayo. However. in the notes I have provided the steps for making your own mayo and substitutions for the dried cranberries and chick peas 🙂
- 2 6oz cans albacore tuna (in water), drained
- ½ cup chick peas
- ¼ cup green onion, sliced thin
- ¼ cup dried cranberries
- ¼ cup cherry tomatoes, sliced
- ½ cup mayonnaise
- 1.5 tbsp curry
- ½ tbsp lemon juice
- ¼ tsp sea salt
- naan for serving (optional)
- In a large bowl mix together the tuna, chick peas, green onions, dried cranberries and cherry tomatoes
- In a small bowl mix together the mayo, curry, lemon juice and sea salt
- Mix the curry mayo into the turn mixture. toss to combine
- Serve on naan or with sliced naan for dipping
1. Skip the Naan
2. Substitute pomegranate seeds for the dried cranberries
3. Substitute celery for the chick peas
4. Make your own mayo**:
Ingredients: 1 egg yolk (room temperature), 1 tsp lemon juice, ½ cup olive oil,
pinch of sea salt
Instructions: Add egg yolk and lemon juice to the cup of your immersion
blender, blend on high, leave the immersion blender on as you
slowly add a few drops of olive oil, once you notice the mixture start
to thicken, slowly pour in the remaining olive oil, season with sea
**this recipe calls for raw eggs