I like potlucks (community! sociability!) but have little time to cook, between my long commute, full-time job and my blog. And I feel, like, so tacky if I bring chips and salsa when everyone else has managed to make some real food.
Hence my invention of curried tuna salad, which I made last night for my Green Girls potluck dinner – a repeat performance because it was so popular two months ago. It’s tasty, low-cost, and substantial. I recommend reduced-fat mayonnaise.
Curried Tuna Salad
About 1/3 cup mayonnaise
2-4 teaspoons curry powder
2 small cans tuna, water-packed and dolphin-safe
¼ cup raisins (optional; adds a lot of juicy flavor)
Mix the first two ingredients thoroughly in a medium mixing bowl so all grains are dissolved. It will be a nice, warm-gold color. Drain the tuna, using a fork to separate all the flakes, then mix it in, making sure all the tuna gets coated and moistened by the mayonnaise-curry mixture. Fold the raisins in.
Serve in a separate serving bowl (much better eye-appeal). I served it last night with hearty crackers, but it’s just as good over a bed of fresh greens. You could also serve it warm over couscous or quinoa. Be sure to recycle the tuna cans and paper labels (I love the way the paper comes off tuna cans so easily).
November 10, 2011
you have a terrific blog here! would you wish to make some invite posts on my blog?
June 2, 2009
I’d suggest adding some crushed almonds and also some chopped celery (and yellow/green onion for a little extra bite). The crunchy texture is a great complement to the protein.
Also, we’ve made the curried bound salads using boiled/roasted chicken instead of tuna to avoid the mercury hit.