Summer is here and nothing hot sounds good to us! Salads, watermelon and shaved ice are what we’re eating! I stocked up on Wild Planet tuna fish when Sprouts had it on sale a while back. Luckily my whole family loves tuna salad! I’m constantly changing up recipes for new flavors and this one was a winner!! The sweet plus savory gets me every time! Enjoy!
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Curried Tuna Salad
If you are currently on Whole 30 omit curried cashews and sub for raw cashews. Or if roasting your own curried cashews use date paste/syrup rather than honey in the recipe linked. Serve in lettuce cups or bell pepper boats.
Servings 4 servings
Ingredients
- 2 7 oz cans albacore or tongol tuna packed in water, drained
- 1 cup seedless red grapes halved
- 1 cup thinly sliced celery
- 1/4 cup sliced green onion
- 1/4 cup golden raisins plumped in 1/2 cup warm water for 10 minutes
- 1/3 cup chopped curried cashews plain will work as well ***see note
- 2 tbsp coconut or almond milk
- 2 tbsp homemade paleo mayo
- Juice of one lemon
- 2 tsp curry powder
- 1 tsp dill
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
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In a mixing bowl break tuna up with a fork. Toss with grapes, celery, green onion, raisins and cashews.
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In a small bowl add paleo mayo, milk, lemon juice, and curry powder. Mix well. Add dill and garlic powder. Stir. Season with salt and pepper to taste.
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Add mayo mixture to tuna mixture and toss to combine flavors.
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Serve in lettuce cups, bell pepper boats, or whole grain pitas.