As a child, my grandmother would often make me canned tuna sandwiches with diced onions, green olives, and mayonnaise. I still love tuna this way, unfortunately, my waistline doesn’t. I tried the tuna with mustard substitute, but just don’t like the flavor. My taste buds do, however, like this recipe – they don’t even miss the mayonnaise. My waistline is quite grateful. I’m sure your waistline and taste buds will be doing a similar happy dance if you give this recipe a try. As a bonus, this recipe can be served hot, cold or room temperature, making it a great choice to take to the office.
Indian Curried Tuna Salad Recipe
2 teaspoons of olive oil, oil spray can also be used – I prefer Smart Balance Pan Spray
1 clove garlic, peeled and very finely chopped
1 small onion, peeled and diced
1 1/8 teaspoon curry powder
½ inch piece fresh ginger, peeled, cut into very fine slices, then into very fine strips
6 ounces tuna, preferably good quality, packed in oil
1 ½ tablespoons of chopped fresh cilantro
Salt and pepper to taste
1. Put the oil/spray into a nonstick frying pan, and sauté onions and garlic until edges of onion brown. Make sure garlic does not burn.
2. Add curry and tuna to pan, gently mixing to break any large clumps.
3. Remove pan from heat.
4. Add green chile (see note), ginger, cilantro, salt and pepper to taste. Stir to mix.
Note: Sometimes I add a little heat by slicing 1 fresh hot green chile into very fine rounds. For less heat, remove seeds and use ½ the chile.