Curried Tuna Salad
with plantain chips / baby carrots
This recipe first appeared in a meal plan as curried chicken salad, but it got such great reviews that we wanted to feature it again with tuna as the star. This salad makes great leftovers, so it's an ideal one to double and enjoy throughout the week.
- Almonds, sliced - 2 Tbsp
- Mayonnaise, paleo-friendly - 1/3 cup
- Curry powder, mild - 2 tsp
- Celery - 1 stalk , thinly sliced
- Cilantro leaves - 2 Tbsp , chopped
- Tuna, in water or oil (5 oz / 142 g) - 2 cans , drained
- Tomatoes, medium - 1 , thinly sliced
- Lettuce, green leaf - 4 leaves
- Plantain chips - for serving
- Baby carrots - 12 oz
Toast almonds - Heat a small skillet over medium heat. Add almonds and toast, stirring frequently, until light golden brown, 4 to 5 minutes. (Can be done up to 5 days ahead)
Make curried mayo - Whisk together mayonnaise, curry powder, and some salt and pepper. (Can be done up to 5 days ahead)
Celery - Thinly slice celery. (Can be done up to 5 days ahead)
Make tuna salad - Chop cilantro. Drain tuna. Combine tuna, almonds, celery, and cilantro. Add curried mayo until the tuna salad is as creamy as you’d like it. (Note: You likely will not need to add all of the curried mayo, so reserve any that remains.) (Can be done 1 day ahead)
Tomatoes / Lettuce - Prep as directed.
Give tuna salad a stir. Taste and season with some salt and pepper.
Divide tomato slices and lettuce between serving plates. Top with tuna salad. Serve with plantain chips and carrots on the side along with any extra curried mayo for dipping / scooping.