Curried Tuna Salad

As we wrap up the month of May and our focus on dandelion, I have one more recipe to tempt your palate.

One of the things I like about dried dandelion is that you can throw it into anything, just like nettle, and the recipe will still come out great. The same rings true for this curried tuna salad recipe.

Our family goes through a fair share of canned tuna fish for lunches and I like to use it primarily for salad, playing with flavors for some added variety, especially for my husband who hates mayonnaise. Or any condiment of any type. Is it strange for a man to dislike condiments?

---

At any rate, despite his intense hatred of the white stuff my husband can tolerate it in tuna salad, provided there are other flavors present to trick his taste buds.

And this recipe has flavors galore. If "curry" and "tuna" seem like they don't belong in the same bowl together, I challenge you to just give it a try. It's oh so good!

This salad is definitely a refreshing addition to any summer menu plan and it good eaten either on crackers, in a tortilla, or with pita bread. Enjoy!

---

print recipe

Curried Tuna Salad

by the Nourishing Herbalist

Ingredients

• 2 - 6 oz cans of tuna
• 1/3 cup mayonnaise (preferably homemade, like this recipe)
• 1/4 cup english cucumber, finely chopped
• 3 T. apples, finely chopped
• 2 T. red onion or green onion, minced
• zest of one lemon
• 2 t. lemon juice
• 1 T. dried dandelion leaves, organic
• 2 t. curry powder

Instructions

1. Drain tuna and place in a large bowl.2. Add remaining ingredients and mix well.3. Serve with crackers, in a tortilla or with pita bread. Enjoy!

Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 4 Servings