When you're craving a sandwich with a high 'FPB Ratio' -- Fun Per Bite, that is -- give this curried tuna a try. It's a terrific combination of exotic & familiar, salty & sweet, and smooth & crunchy.
This tuna sandwich filling is not only delicious, it's also economical. You can make 6 small or 4 large sandwiches, wraps, or salads from two cans of tuna. You can even add more celery and onion to stretch it further; just increase the mayonnaise and seasonings to your taste.
NOTE: Toasting the cashews isn't absolutely necessary if you're starting with salted, dry-roasted nuts, but it improves the flavor.
- 2 Tbsp chopped cashews
- 2 cans (5 oz each) chunk light tuna, well, drained
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped sweet onion
- 2 Tbsp finely chopped green pepper
- 2 Tbsp raisins
- 2 tsp curry powder (see Cook's Note)
- 1/4 tsp ginger powder
- 1/4 tsp black pepper
- 1/2 cup mayonnaise (plus additional, if needed)
PreparationIn a dry (no oil) frying pan, toast the cashews over medium-low heat, stirring, just until they start to darken slightly (about 2 minutes; don't over-brown them or they'll taste burnt.) Let cool.
Combine the cashews and the remaining ingredients and mix well. Taste and add additional curry powder, salt and pepper, or mayo, if desired.
Makes 4-6 servings of Curried Tuna Salad with Cashews and RaisinsCook's Note:
- You can use your favorite mild curry powder (or garam masala) in this recipe. If you want to enrich the curry color, add 1/4 tsp turmeric powder