I'm excited that we're heading to Boston this week, and it's making me nostalgic for all of our favorite things that we left behind when we moved. Flour Bakery & Cafe was a spot that I frequented, but I've been able to recreate my absolute favorite lunch recipe at home: Curried tuna salad as a salad. Since it can be prepared in advance, it's perfect for a packed lunch. My coworkers are jealous every time they see it, but it really is oh-so-simple!
What You'll Need:
4 cans albacore tuna packed in water, drained
12 Tbsp mayonnaise
1 large Granny smith apple, finely diced (about 2 cups)
7 Tbsp golden raisins, soaked in hot water for a minute, then drained
4 Tbsp red onion, minced
2 Tbsp curry powder
3 Tbsp lime juice
Kosher salt and black pepper to taste
Micro greens (I used arugula micro greens, but sprouts would also be yummy)
- In a medium bowl, combine the tuna, mayo, apple, raisins, onion, curry powder, lime juice and salt and pepper. Mix well. This mixture can be stored in an airtight container for up to 2 days in the fridge.
- Scoop a big helping of tuna salad onto a pile of mixed greens and shredded carrot. Add tomato and top with micro greens. Enjoy!
Note: This tuna salad is served up as a sandwich at Flour. If it suits you, serve this tasty mix between two slices of sourdough or hearty white bread!