This recipe was inspired by Caramel Cookie Waffle in Billings, MT. My favorite little lunch spot for fantastic soups, sandwiches and pastries. It was so good that I went home and made my own version and now it's one of my most requested recipes from people I know.
You can eat this as a dip with crackers, tortilla chips or veggies - I prefer a crunch, rice cracker! It can also be made into a salad which is equally as fabulous. Crunchy romaine, chopped apples, diced avocado, cherry tomatoes, sunflower seeds and a lemon vinaigrette plus a healthy scoop of curry tuna is *chefs kiss*. Also, keep it simple and eat it as a tuna sandwich or elevate it with a slice of tomato and maybe some arugula for a fun kick. The possibilities are really endless, so enjoy!
2 7 oz cans tuna, drained
4 chopped green onions
3-4 diced celery
3/4 - 1 cup mayonnaise
1 tbsp curry powder
salt + pepper to taste
Mix everything in a bowl - use as much or as little mayo as you'd like and same for curry powder. If you like a lighter curry taste - use less, if you like a stronger curry taste- use more!