A truth about me: for as long as I can remember, I have always loved canned tuna.
I was that little girl in grade school who didn’t realize that bringing canned tuna to lunch wasn’t the “cool” thing to do. And truthfully, even if some part of me did know that on some subconscious level – I don’t think I would have cared. Do you remember those canned tuna salad lunch packages (maybe they’re still around)? They came with tuna, packets of mayo and crushed pickles and crackers. I used to LOVE them.
Well, that little girl grew up to be a young tuna lovin’ lady. And while I highly encourage you to make my tuna pumpkin patties, tuna croquettes, tuna spaghetti squash noodle casserole or tuna “alfredo” when you have a bit more time – today, I’m sharing a super simple canned tuna recipe: curried tuna salad.
This curried tuna salad is made with crunchy celery and red onion, sweet and tangy bites of plump golden raisins, mayo, cilantro, spices and of course, canned tuna. I always use wild caught canned tuna – this brand happens to be my favorite.
Now that I’m the mother of a newly teething baby, I’m all about simple, healthy recipes that require zero brain power and little energy to make. Anyone can make this tuna salad because it takes literally FIVE minutes to throw together. Serve this tuna salad over a big pile of spinach or with some crackers! If you’re feeling ambitious, make my 3-ingredient paleo naan and eat a tuna salad wrap! You know I’m getting zero sleep when I call making my paleo naan “ambitious” lol (because it’s so easy to make too).
Anyway, make this, try it, love it and feel good about yourself after you eat it.
- Mix everything together in a large bowl.
- Refrigerate for an hour.
- Serve over greens or with crackers.