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  • SaraAnn Rasmusan

Curry Tuna

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!



Curry Tuna



  • 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!





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