When I went shopping this week, I bought everything I needed to make tuna salad…or so I thought. In reality I forgot quite a few of my favorite add-ins (like celery, onions, and cilantro). Rather than make another trip to the store, I decided to just wing it with what I had and to throw in a few game-changers; after all, there’s no reason that tuna salad has to always taste the same, right?
Below I have posted the recipe for my on-the-fly curried tuna salad and what I think goes into making a kick-ass tuna sandwich. I didn’t manage to get any pictures (next time!*) but hopefully you can visualize the beauty of this dish. If not, I guess you’ll just have to make it!
*The picture posted in not a picture of the tuna salad I made. I forgot to take pictures, so this is just an “artsy” tuna salad sandwich that I found on Google image search. You have to trust me: the curried tuna salad is much more photogenic and way tastier than any old generic, “artsy” tuna salad. You won’t be disappointed.
- 2 12-oz cans chunk light tuna in water, drained (I used StarKist)
- 3 tbsp. mayonnaise*
- 3 eggs, hard-boiled, peeled, and diced
- 2 green onions, chopped
- 3 cloves fresh garlic, chopped
- about 1 tsp. lemon juice
- about 1 tsp. pickle juice (optional)
- about 2 tsp. curry powder**
- about 1 tsp. garlic powder
- about 1 tsp. red pepper flakes (or less, if you don’t want your tuna to kick!)
- black pepper
*I highly prefer the taste of mayo to Miracle Whip but you should use what you like. If you use mayonnaise, I recommend Kraft Mayo with Olive Oil.
**For my tuna salad, I used Indian curry powder, by Badia. But if you like the taste of Thai curry better, use that instead!
- Add all ingredients to large bowl. Mix well. Adjust everything to taste (i.e. add more mayo if you like it saucier, add more lemon juice if you need more acid, more salt and pepper if it’s bland, etc. Just don’t go overboard with the garlic powder or curry powder–it might make it a little bit bitter!)
Curried Tuna Salad Sandwich
For me, a tuna salad sandwich is only as good as the veggies you top it with and the bread that it’s on. I start with a thick, hearty bread; this time I used Arnold 12-Grain. I popped 2 slices of that in the toaster and mixed up some Siracha mayo while I was waiting (3 parts mayo, 1 part Siracha hot sauce). I also gathered lettuce, shredded carrots and spicy sprouts (which aren’t actually spicy, in case you’re wondering), and sliced up some cucumber, tomato, avocado, and red pepper. By the time the toast is done, I’m ready to start layering: bread topped with Siracha mayo, then lettuce, tomato and cucumber with some salt and pepper on top. It is on that lascivious stack that I put my tuna salad; and you have to d this carefully, lovingly or else the tuna will knock all of the other veggies off of the sandwich (oh who am I kidding? It will do that anyway. But don’t give up!). I finished my sandwich by stacking the remaining veggies on top of the tuna and topping it with the other slice of bread (I like to double-team with the Siracha mayo so there’s definitely some of it on this slice). As soon as I can cut this baby in half, the sandwich is going to be on a quick run to my belly. I might have been a bit optimistic about being able to get all of that sandwich into my mouth, because a lot of veggies feel off onto the plate. Oops! But like a true foodie, I soldiered on. And it was fantastic. I enjoyed my oh-so-delicious sandwich with a handful of Cheetos Cheese Puffs (a girl has to have some vices!). Mmm-mmm. I’m already looking forward to tomorrow’s lunch (and I hope you are too!).