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Tuna Salad with Curry

Don’t you just love it when people really enjoy your recipes?  Last month, I brought my Tuscan tuna salad and my (mother’s) curry dip to share with some friends at an outdoor concert.  They liked them both but liked them even more when they combined the two on their plates.  So naturally it left me no choice but to develop this recipe.  It’s been a big hit; I hope you enjoy it too.

5 from 1 vote
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Tuna Salad with Curry

Prep Time 15 minutes
Chill Time 1 hour
Servings 4

Ingredients

  • 2 5-oz cans chunk light tuna, drained
  • 1 15.5-oz can cannellini beans, rinsed and drained
  • 1 tbsp capers, drained
  • 1/2 med. bulb fennel, cored and sliced thin
  • 1 med. sweet bell pepper, diced small
  • 2/3 c. mayo
  • 3 tbsp sour cream
  • 2 tbsp curry powder
  • 1/4 tsp. paprika
  • dash salt
  • 2/3 c. seedless red grapes, halved

Instructions

  1. Blend fennel, pepper, mayo, sour cream, curry powder, paprika, and salt in lg bowl.

  2. Mix in tuna, beans, and capers.  

  3. Fold in grapes.  

  4. Cover and chill at least one hour before serving, preferably overnight.  Salad can be refrigerated in airtight container up to three days.  

Don't you just love it when people really enjoy your recipes?  Last month, I brought my Tuscan #tuna #salad and my (mother's) #curry #dip to share with some friends at an outdoor concert.  They liked them both but liked them even more when they combined them on their plates.  So it left me no choice but to develop this recipe.  It's been a bit hit; I hope you enjoy it too.

2 thoughts on “Tuna Salad with Curry

  1. Looks delicious! I might add a few drops of hot sauce to kick it up a bit. I bet this would work with chicken as well as tuna.

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