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.
Servings: 4
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.