I created this recipe when I was just learning to cook. An adaptation of a recipe I found in a magazine for a hot curry over rice, I discovered that the combo of curry paste, lemon, apples and basil works with tuna as well. For years I tossed it in cold fusilli (sometimes adding additional mayo mixture) and brought it to potluck bbqs as a pasta salad with great success. To this day I still eat it for lunch and love it, sometimes in a lettuce wraps, sometimes in a sandwich, but I still think the pasta salad is the best.
Ingredients
1 5oz can albacore tuna packed in water
1/2 cup mayo
1 1/2 tsp red curry paste, or to taste (no need for anything fancy, I use Thai Kitchen)
1 tsp fresh lemon juice
1 tbsp basil (both thai and italian basil work in this recipe. Use 2 tbsp if making pasta salad)
1/2 cup chopped red apple (I prefer gala, red delicious works well too)
pinch or two of kosher salt
For Tuna Salad:
In a small mixing bowl, mash the curry paste into a small amount of mayo until smooth, and then mix in remaining mayo. In a large bowl, drain the tuna and then crumble into bowl, breaking up chunks into small flakes as much as possible with your fingers. Add half of the mayo to the tuna mixture and mix well. Add apple, lemon, 1 tbsp basil and more mayo to desired consistency (you will have some over, particularly if you're not making pasta salad). Mix well and serve immediately or refrigerate up to 3 days.
For Tuna Pasta Salad:
Follow instructions above. Add 2 cups cooked pasta, 1 additional tbsp basil, and enough mayo mixture to ensure pasta is thoroughly coated (I typically only have a spoonful or so left over). Toss well and serve immediately or refrigerate up to 3 days.
Comments