Recipe by Yi Wang
"An easy tuna sandwich with a crunch and a twist."
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1 (6 ounce) can
celery, finely chopped
salt to taste
ground black pepper to taste
white sugar, or to taste
garlic powder, or to taste
cayenne pepper, or to taste
chopped green onion
Easy and delicious! This definitely is a nice twist on regular 'ol tuna salad. I left out the peanuts and replaced that with walnuts. I also added in a little optional green onion. I mixed the mayo and seasoning in a separate bowl before folding it into the tuna and other ingredients. For the dressing I used 2 Tbsp. of Hellman's light mayo cut with 2 Tbsp. of reduced fat sour cream for added creaminess and reduced the curry to 1 tsp. which was plenty. It chilled for a half an hour and it came out really good. Overall, a great combination of flavors! Especially good on whole grain bread!
I reduced the celery by half. I used sour cream instead of mayonnaise and doubled it. It was still really bland and dry with the dressing doubled.
This needed about two tablespoons of mayonnaise - I used 1 tsp of curry powder and it was more than enough. The curry kind of masks the other flavors.
Made it as written with green onion -delicious! Wonderful sweet and a bit spicy
I had it, it was okay. Definitely include the raisins-- they do a great job of brightening up the curry. Not a huge fan, I'll probably not make it again, but it was very straight forward and I had all the ingredients at home.
This is such a refreshing, "exotic" twist on an old standby. I was surprised how nicely the curry flavor meshed with the mayo. And the little bursts of sweetness and crunch make for a delicious experience.
it was very good! i didnt have peanuts so i used almonds, and i squirted lemon on it also.
* Percent Daily Values are based on a 2,000 calorie diet.
Crunchy Curry Tuna Sandwich
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 111
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