Curried Tuna Salad
This Curried Tuna Salad uses coconut yogurt instead of mayo, so you get all of the curry flavor without the heaviness. Golden raisins add sweetness, and cilantro and lime keep it bright and fresh. Eat it in wraps or lettuce cups for a 10-minute lunch.
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If you’re bored with the same old tuna salad, mix it up with this Curried Tuna Salad variation. Inspired by my favorite coconut curry dishes, I mix canned tuna with coconut yogurt for a creaminess that holds the spices of curry powder for a well-rounded bite.
As someone who keeps tuna in the pantry at all times, I can tell you this is one of my favorite ways to mix up the flavors and surprise my palate. So, if you’ve tried my classic Tuna Salad Recipe or maybe my Mediterranean Tuna Salad, you’ll definitely want to put this one on your meal plan.
Ingredients You’ll Need
The full quantities and ingredient list are available in the recipe card below. But this one uses a short list to deliver massive flavor.
You just need 7 ingredients, plus salt and pepper, to put this curry tuna salad together in about 10 minutes. I use 2 cans of yellowfin tuna, plain coconut yogurt, lime juice, curry powder, golden raisins, green onions, and fresh cilantro.
The Case for Coconut Yogurt
Mayonnaise is often the go-to for a creamy tuna salad, but coconut yogurt does more than add that familiar creaminess to this recipe. It has the same tang as mayonnaise or even Greek yogurt, but here it feels right at home with the other flavors.
You want to choose a plain coconut yogurt, not a vanilla or fruit-flavored version. Those wouldn’t work here. If you can’t find coconut yogurt, I recommend swapping in Greek yogurt over mayo to achieve the best flavor and texture.
Serving Suggestions & Storage
This is a bold tuna salad, and I like to serve it spooned into low-carb tortillas or wraps for a high-protein lunch.
Beyond wraps, this works well scooped onto crackers, piled on toast, or even eaten with a fork right out of the bowl. If you’re looking for more low-carb options, try spooning it into butter lettuce cups.
Curry tuna salad is great for meal prep and keeps well covered in and refrigerated for up to 3 days.
Curried Tuna Salad
Ingredients
- 2 5-ounce cans tuna, packed in water
- ½ cup plain coconut yogurt, or Greek yogurt
- 1 teaspoon curry powder
- 1 tablespoon lime juice
- ⅓ cup golden raisins
- 2 green onions, chopped
- 2 tablespoons chopped cilantro
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Drain the tuna and use a fork to flake it apart in a bowl.
- Add the coconut yogurt, curry powder, and lime juice. Stir until evenly combined.
- Fold in the golden raisins, chopped green onions, and cilantro.
- Season with salt and pepper to taste. Serve right away or chill for later.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Coconut yogurt is recommended for a nod to coconut curry flavor, but plain Greek yogurt or mayonnaise can be used instead.
- Serve wrapped in tortillas with a handful of arugula or greens for a grab-and-go lunch.
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