Curried Tuna Salad

I love making this curried tuna salad because it’s one of those recipes that always feels a little special without being complicated.

The creamy dressing with just a hint of curry spice, the crunch from the veggies, and that touch of sweetness from the chutney all come together in such a satisfying way. It’s a recipe I find myself coming back to again and again, especially when I want something quick but still full of flavor.

The best part is how versatile it isyou can enjoy it in a sandwich, a wrap, over a salad, or even in a simple rice bowl. No matter how you serve it, it’s an easy dish that never disappoints.

Before You Get Started

Here are some things you should know before making this recipe:

• Choose the right tuna: Chunk light tuna is budget-friendly, lower in mercury, and works great for this salad. Solid white (albacore) has a firmer texture and milder flavor if that’s what you prefer. Always choose tuna packed in water if you want to keep it light.
• Drain well: Make sure to fully drain the tuna before mixing; otherwise, the salad can get watery and the dressing won’t cling as well.
• Chop evenly: Dice the grapes, celery, and carrots into similar bite-sized pieces so every forkful has a balanced mix of flavors and crunch.
• Don’t skip the chutney: The mango chutney is the “secret ingredient” that makes the curry dressing pop with sweet-savory flavor. If you can’t find it, a touch of honey or apricot preserves is a good backup.
• Make ahead: This salad tastes even better after sitting for a few hours in the fridge. If possible, prep it in the morning or the night before so the flavors can meld.

Ways to Serve Curried Tuna Salad

This tuna salad is so packed with flavor, making it the perfect protein source in all kinds of delicious meals. Here are some favorites:

• Open-Faced Sandwiches: Instead of making a traditional tuna salad sandwich, I like to make open-faced sandwiches. Start with your favorite whole-grain toast, add a layer of lettuce, tomato, and sprouts. Then top with the curried tuna salad. Delicious, and it feels like twice the food as a standard sandwich.
• Salads: If salads are more your style, grab all your favorite veggies and make a big green salad. Then use the tuna salad as your topping. Some of the best salad veggies to pair with the curry are crunchy cucumbers, sprouts, butter lettuce, carrots, and red onion.
• Lettuce Wraps: Another light and healthy option is to make lettuce wraps. Use butter lettuce, Romaine lettuce, kale, or collard greens for your wraps. You could also use cabbage for a vegetable holder with lots of crunch.
• Wraps: Grab a whole wheat or low-carb wrap. Fill it with the curried tuna salad and any veggies you like.
• Rice Bowls: While this may seem like an unexpected option, I actually love serving this over a bed of brown rice alongside some roasted veggies. Take inspiration from this Spicy Tuna Bowl, swapping in curry tuna salad.

Recipe Ideas for Curry Tuna Salad

While I am partial to using red grapes, carrots, green onions, and celery, there are so many other options for this tuna salad.

• Almonds: Add sliced almonds for crunch and some added healthy fats.
• Raisins: Try adding some golden raisins or currants for sweetness.
• Onions: Swap in diced red onions for the green onions.
• Cilantro: Add brightness with some fresh cilantro.
• Fruit: Try using a different fruit. Mango, pineapple, or green apples would all work.
• Curry powder: Add more curry powder to deepen the curry flavor.

Storing Curried Tuna Salad Like a Pro

Generally speaking, tuna salad will last in your fridge for 3-4 days. If you know you will need it to last longer, make the dressing and prepare your veggies. Then simply open the tuna, add the dressing, and add the veggies when you are ready to eat.