Curried Tuna Salad

Here at the Braised Anatomy household, leftovers become lunch.  That’s probably the best part about the end of dinner–the promise of another taste at 12pm the following day (or in my case, 9am in lecture after staring down my tupperware for an hour).  In addition, we avoid the usual lunch fair that plagues many a brown bag.

Today I’m taking a stab at true lunch with this knock-off of the Stone Oven Bakery’s Chicken Curry Salad Sandwich because 1) I love that place (perfect way to detox after too much coffee at Phoenix) and 2)  the thought of a classic getting remixed gets me all excited about being the gustatory DJ.

A note — I balked at using mayo in the dressing for this salad and used plain yogurt instead.  Mayo (especially Ari’s spicy version) would probably up the flavor and meld the spices nicely.  I would still make this again as is, though.

Ingredients

• 1 3oz pouch tuna in water
• 3 Tbsp plain yogurt
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/8 cup raisins (optional)
• 1/8 cup capers (optional)
• 1/8 cup red onion, chopped fine

Mix together and serve on toast, probably with sliced tomato and some lettuce.  Refrigerate if you’re not going to eat immediately.

Sugarfree update:  Still going strong, although I forgot about 3 times this week that gum counts as a prohibited item.  Currently craving Phoenix’s Chocolaccino and pretty much all of Presti’s bakery.  Are you familiar with the Beer Tour at the Winking Lizard?  A few months ago I thought about doing a dessert tour at Presti’s–try all of the desserts/cookies within a year.  Currently I visit the place, get my lowly cup of black coffee, and stare at the glass counter like a kid who’s never going to get that puppy she wants.  Not even the half-priced one going stale in the back.  Hopefully this is just a phase.

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