A few weeks ago, I went to a corner cafe in Hermosa Beach to get some lunch. I looked at the menu and there was a wrap called “KARI.” I instantly ordered it and didn’t read the ingredients because if there is a menu item bearing your namesake with correct spelling, you order it! What arrived to me wrapped neatly in parchment paper was a whole wheat wrap with avocado, greens, sprouts, and an amazing curried tuna salad. I gobbled it down as I marveled over the fact that there was a wrap called the Kari served a few blocks from my house…day made! (Disappointingly, there was not a story behind why it was called the Kari…)
Tuna salad is an easy way to have lunch made for the week. It can be served with crackers and cut veggies or topped on a salad. I like to make a batch to have on hand for lunches/snack for the boy and I to eat during the week (just be sure to limit to 1 can per week due to the mercury content.) Canned tuna provides a good dose of omega 3’s (EPA/DHA) and I am always looking for food based ways to increase my consumption of omega 3’s. The curry and turmeric add antioxidants (the curcurmin found in turmeric is a powerful antioxidant that has been linked to reductions in pre-diabetes, cancer protection, and improvements in circulation)
This salad is crisp and crunchy, with warmth from the turmeric and curry powder. I am leaving for Europe TOMORROW and can’t wait to enjoy my curried tuna sandwich on the 13 hour journey (mints included!).
Curried Turmeric Tuna Salad
- 1 can solid white albacore tuna
- 1/4 c organic/paleo mayo
- 1/2 c nonfat Greek yogurt
- 1 heaping teaspoon curry
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried dill
- 1/4 c minced onion
- 1/4 c chopped fennel fronds
- 1/4 dried cranberries
- fresh ground black pepper
- Combine all ingredients in a bowl.
- EAT! Goes great with whole grain crackers, wrapped in lettuce, topped on a salad, or classically as a tuna fish sandwich.