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.
- 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