Let's be honest: By itself, canned tuna tastes kinda like the cat's dinner. The smell and texture follow suit. I don't know about you, but sharing a feast with Whiskers isn't something I aspire to.
And so we have the biggest challenge of cooking with canned tuna: finding a way to mellow out the briney, fishy canned tuna flavor and smell while also improving its mouth feel.
My favorite way to do just that? Add dried apricots, crunchy celery and green onions, bright lemon juice and flavorful curry powder.
To cut back on the fat traditionally found in tuna salad, I use only a tablespoon of mayo. The rest of the creaminess comes from nonfat greek yogurt. I also like to add in a few slices of my favorite cheese, which further balances the tuna's flavor. Instead of serving it on bread, I pile this tuna salad on top of cold butter lettuce leaves, which serve as crunchy, gluten-free delivery systems.
The finished product tastes, smells and feels nothing like cat food. Success.
Curry & Apricot Tuna Salad
1 5-ounce can wild albacore tuna packed in water
1/4 cup plain, nonfat greek yogurt
1 tablespoon mayonaise
1 teaspoon fresh lemon juice
1/2 teaspoon curry powder
10 unsulfered dried apricots, diced small
1/3 cup chopped celery
Freshly ground black pepper
Kosher salt (optional)
4 large leaves of butter lettuce
8 slices of manchego cheese (or your favorite cheese)
1 chopped scallion (for garnish)
In a medium-size bowl, mix together the tuna, yogurt, mayonaise, lemon juice and curry powder. Add in the celery, apricots and several grinds of fresh black pepper, and stir to combine. Taste the tuna to see if it needs additional salt. Add salt to taste.
Arrange two leaves of lettuce on each plate. Add two slices of cheese on top of each leaf. Scoop approximately 1/4 cup of tuna salad on top of the cheese slices. Repeat. Garnish each one with scallions and serve.