Curried Tuna Salad

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Here is a simple quick and healthy curried tuna salad. Which can be easily turned into a tuna salad sandwich or wrap. 

One of my quick lunchtime meals was always a good old fashioned tuna salad sandwich. It’s hard to beat canned tuna mixed with mayo squished between two slices of bread. 

When I went gluten-free there was a time I had to forgo tuna salad sandwiches all to get her and if you try just eating a bowl of tuna with mayo it’s just not as tasty as a tuna salad sandwich. 

So the idea for this tuna salad was to keep it simple but interesting enough to taste good to become a go-to comfort food as an alternative to a tuna salad sandwich. 

So became the hunt… a salad with tuna. So when I just put the tuna and mayo over that lettuce it was something amiss. It was alright but still was not even close. While I guess it could be considered as a tuna fish salad in nature it just wasn’t. Through a few weeks of experimentation and a lot of horrible combinations… diced onions and roasted garam masala did the trick. 

All the other combinations were either too complicated for a tuna salad to make on the fly or the ingredients overpowered the tuna and texture. 

So on to the tuna salad recipe.

How to make Curried Tuna Salad?

Note: You will need a can opener for the canned tuna for the salad. 

Take the romaine lettuce and wash the leaves in cold water, shake dry and set aside. Make sure not to use warm or hot water. Once dry tear the romaine lettuce into bite-sized pieces. Do not use a knife this is one of the many things I learnt from reading and watching Alton Brown over the years. If you cut the lettuce it turns brown and you break the linings in the lettuce which results in the lettuce leaves giving of water. Though if you wish go ahead and cut the lettuce with a knife.

In a small pan toast the garam masala dry on low medium heat. Once it has browned, add it to a mixing bowl. 

Dice an onion and add it to the mixing bowl as well. Don’t worry about mixing it with the garam masala yet.

Open the canned tuna and drain the water and scoop the entire contents into the mixing bowl. Add in the mayonnaise and salt. Then Mix it all together. 

I like my tuna salad with a slight chunked instead of a full-on paste but mix to your desired texture. I’m sure everyone has a different opinion here. But there you go a healthy curried tuna salad

Once mixed add on top of the lettuce and serve as either a side or a main. I usually eat this tuna salad as a main dish but have used it on occasion as a side at dinners.

Ingredients

• Chunk light tuna – any canned tuna is good here but because I wanted to make this infant friendly we typically select a low mercury tuna. 
• Mayonnaise – for mayonnaise we typically use hellman’s or a vegan mayonnaise that farm boys sell. You can use whichever mayo you typically use it like. 
• Garam Masala – like we always mention it’s not hard to make your garam masala at home. You can either try our garam masala recipe or you can try a premade mix at almost any grocery store. 
• Red onion – you can replace this with any other sweet onion, Spanish onion or even if you want a less sweet version of a yellow onion.
• Romaine lettuce – I prefer romaine lettuce for these recipes but you can easily use iceberg lettuce or even a premade salad mix. 
• Salt – I use regular table salt but you can use Himalayan salt or sea salt as well.