I know, I know…another salad recipe. I can’t help it! Its what I eat when I know I’m not going to have time to cook THE WHOLE WEEK. For the past 8 days (Saturday to Saturday) I have been wrapped up with all things dance. Extra rehearsals, privates, teaching class, choreography for Saintsations, Saintsation practice, 2 days of dress rehearsal, 3 recitals.
And sure enough, I didn’t find time to cook (besides quickly grilling some zucchini to eat with pesto and mozzarella for a quick lunch…and making cookies for some deserving dancers). So it was a good thing I found time to make this earlier in the week.
The recipe was inspired by this and this. I love curried chicken salad, so why not tuna? And I haven’t had fish in a while (something I try to eat regularly), so it was a perfect solution. I buy water-packed canned light (as opposed to albacore) tuna for the lower mercury levels.
The biggest differences between my recipes for chicken and tuna salad and other traditional ones is that I try to add more veggies and use less mayo (swapping Greek yogurt for SOME of it…you can read my opinion of mayo here).
And while I did have a tuna salad sandwich one day, the rest was eaten over romaine with cucumbers. Love a salad on a salad!
Curried Tuna Salad
makes 5 servings
3 5-6 ounce cans light tuna packed in water, drained
4 celery stalks, diced finely
3 green onions, chopped
1/2 cup shredded carrots
1/2 cup cilantro, chopped
1/4 cup raisins, chopped
4 hard boiled eggs, chopped
3 tablespoons mayonnaise
3 tablespoons Greek yogurt (I use Fage 0%)
1/2 - 1 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a large bowl and mix well to combine, breaking up any large pieces of tuna. Taste for seasoning, adding more salt, pepper, or curry powder if needed. Cover and refrigerate for at least 30 minutes.
Per serving (about a cup) – 258 calories, 11 g fat (2.4 g saturated), 10 g carbohydrate, 1.6 g fiber, 29 g protein (exchanges: 1/2 vegetable, 1/2 fruit, 2 fat, 4 protein)