You know those luscious salmon and crab rolls you can get at the sushi bar? The ones that are creamy and luxurious, studded with sesame...Read More
Curry Tuna Salad in Pepper Boats (Paleo, Whole30)
Sometimes, you just don’t feel like firing up the stove, amirite?! With this recipe, you’ll be eating in about 15 minutes and all you need to do is a little chopping and mixing.
Keep calm and curry on.
This tuna salad is a riff on Coronation Chicken, a dish created to celebrate the crowning of Queen Elizabeth II in 1953. It marries traditional chicken salad with Indian spices to become a quintessentially British recipe, a representation of the large Indian population that’s an essential part of modern British culture.
In this irresistible dish, British and Indian cuisines are entangled in an irresistible way. The raisins and apple add sweetness and texture that’s a lovely contrast to the spicy curry powder. I like to add another layer of flavor by eating bites of sharply vinegary cornichons with each bite of tuna.
Curry Tuna Salad in Pepper Boats
Serves 2 | Total time: 15 minutes | Whole30 compliant
handful snap peas
2 red bell peppers
handful cornichons or other dill pickles
1 Granny Smith apple, diced
2 stalks celery, thinly sliced
4 scallions, thinly sliced
1/4 cup raisins
1/4 cup pecans or sliced almonds
2 (5-ounce) cans tuna, packed in olive oil or water
1 1/2 teaspoons curry powder
juice of 1/2 lime
Olive Oil Mayo
1 large egg
2 tablespoons lemon juice
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 1/4 cups light-tasting olive or avocado oil
Prep the veggie go-alongs. Thinly slice the cucumber; peel the carrots and cut into sticks; wash the snap peas; cut the bell peppers in half and remove the seeds and ribs. Set aside.
Make the mayo. Place all the mayo ingredients in a pint-size Mason jar and whirl with a stick blender until thickened.
Mix the tuna. Dice the apple, and thinly slice the celery and scallions. Place them in a large mixing bowl and add the raisins and nuts. Drain the tuna and add it to the bowl. Sprinkle with the curry powder and lime juice, then toss with a spatula to combine. Add 2-4 tablespoons mayo to the bowl and stir until combined.
To serve, spoon the tuna into the pepper halves and arrange on a plate with the other veggies.
You Know How You Could Do That?
You can replace the tuna with canned salmon and swap hollowed-out cucumbers for the red pepper boats
Still hungry? Try these
In the years since I started eating paleo, I’ve learned that paleo-friendly food that’s worth eating can be found in some surprising places. For example,...Read More
I made this recipe and instead of putting the tuna mixture in red bell peppers, I chopped the peppers into the mixture and put it all on a bed of lettuce. This tasted so good! I was skeptical about the raisins and the curry, but they work. Thanks for another great recipe.
Right?! Curry+raisins is classic.