Her trick is make-ahead dishes that can be refrigerated and not loose any tastiness. This recipe is actually tastier if you make it ahead, she taught me. Like any mayo-based salad, it can be served on lettuce wraps, toast, crackers, whatever your heart desires. I happen to hate diesel mayo, aka full fat, so this uses just enough of the light stuff to keep the salad together.
The light, spicy flavors are absolutely cravable, and it comes together so easily, we end up making this about once a week. My friend Mary Kate makes a similar version with less curry powder and shredded rotisserie chicken, and that is also so delicious that her husband pouts when she shares it with guests. Still, there's no denying this dish is great for visitors and live-ins alike.
Yields: about 3 hearty portions
- 12 oz tuna (go for the chunk white)
- 1/2 c raisins (we like golden raisins)
- 1/3 c scallions (about 4) sliced thinly
- 1/4 c parsley finely chopped
- 1/2 c sliced almonds, pecans, or walnuts (we usually do a blend)
- 2 T or more lemon juice, to taste
- 1/3 to 1/2 c lowfat or fat free mayo (amt depending on your tastes)
- 1 1/2 T curry powder
- optional: halved grapes, thinly sliced celery