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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6 Responses to Curried Tuna Salad

  1. Becca says:

    I too prefer to use yogurt in my tuna/chicken salads. My hairdresser once told me that she uses just a little olive/canola oil instead.

    But this sounds good, my remixes never turn out as well as I hope and curried anything is always tasty :).

    • Anita says:

      Haha, I’ve gotten a good response so now I want to make it better so that maybe people will try it! I will have to think about the olive oil idea. If you try anything new let me know!

  2. Benj Kanters says:

    Oh Yes ! ! !
    Curry . . . duh!
    And capers make everything better . . . except jello . . .
    Wonderful new twist to an old stand-by. Can’t wait to make it for my next work lunch!

    • Anita says:

      Thanks! I feel honored to have a Kanters family member comment on my post :). I’m a little shy to have you try it, I must admit. I feel like if you don’t like it I’ll lose all credibility. Well, good side — I’m open to suggestions for improvement on this “work in progress” recipe. 🙂

  3. Hannah says:

    feed me.

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