"A very simple but delightfully wonderful and versatile tuna salad. Excellent for hors d'oeuvres, it also makes a great sandwich or snack." — Dave Baker
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2 (6 ounce) cans
water packed tuna, drained and flaked
sweet pickle relish
1 1/2 teaspoons
ground black pepper
salt to taste
FANTASTIC! - This recipe was utterly fantastic. I was a little concerned about using so much cinnamon, but the flavors melded perfectly. The only thing I changed was I used 2 tablespoons of mayo instead of 2 teaspoons (essentially tripling the mayo) because I thought it was dry as is. I may experiment with using plain yogurt next time for a more dietetic version. Thank you so much for posting this wonderful recipe. I signed up just so I could rate it.
I tried this on lightly buttered 9-Grain WW bread with slices of White American cheese, then browned in a large fry pan for a variation on the old tuna melt. I think this recipe would be better served chilled over some leafy lettuce rather than my way.
I used lemon pepper instead of lemon juice and olive oil instead of mayo. It was the best tuna salad I'd ever had!!
Great recipe but consider "tweaking" it to your tastes. I found the cinnamon was too strong and mixture was too dry. With a couple minor changes...YUM!
huh. Interesting. I really liked the cinnamon and curry, some how I wasn't so fond of the mustard flavor, but thats just me. Overall, pretty darn good. Rasins made it!
REALLY UNUSUAL - and very good! I found it was better the next day after the flavors had saturated. The thing I don't really like about tuna is the fishy taste and there is no fishy taste with this recipe!!
YUM! Spicy, add raisins and slivered almonds and put on a salad.
I didn't think I would like this (cinnamon and curry - together?) but it really good. Taste better after it has been in the fridge for a few hours.
I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon-Curry Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 24
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