Curried Tuna Salad
Servings
4Serving size
about 3/4 cup as an entreeThis recipe can be multiplied by 2 and keeps well for about 36 hours only. Serve with a 2-ounce whole grain or gluten-free roll, or as a sandwich.
Ingredients
| 1/2 medium Avocados, raw |
| 1/4 cup Reduced fat sour cream |
| 1 tsp. Curry powder |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp. Ground cinnamon |
| 2 can Canned no-salt added tuna fish in water (drained) |
| 1 Tbsp. slivered Almonds |
| 1 Tbsp. Pickle relish, sweet |
| 2 Tbsp. Golden raisins |
| 2 large Green onions (thinly sliced crosswise) |
| 2 Medium stalk Celery, raw (diced) |
| 1/4 small Red bell peppers (diced) |
Instructions
Add the sour cream, curry powder, cinnamon, salt and pepper and fold together until well blended.
Add the tuna, almond, relish, raisins, green onions, celery and red pepper to the bowl.
Fold together until well blended.
Chill for at least an hour before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Tuna salad is one of the easiest ways to get points on your Med Diet score. Always at the ready and waiting there in the cupboard for you to make something delicious.
There are hundreds of ways to make tuna salad and this curried version is great. The mashed avocado adds a terrific creaminess to the salad with a ton of Omega-3 fats and fiber. That combined with the curry and cinnamon makes a super rich and creamy salad that is perfectly complemented by the crunch of almonds, celery and peppers.