When Stephan and I were dating back in the early 90s, we would often go to this take-out gourmet shop on Lexington Avenue called Word of Mouth (not far from his Glorious Food offices) and pick up Curried Tuna Salad, plus a few other items, and head to Central Park with our food and picnic blanket in hand. I'd never eaten curried tuna before, but when I did, I immediately realized why Stephan wouldn't leave the tiny shop without it. When we moved out of New York City, we started making it at home, trying to recreate its deliciousness. Neither of us really follow a recipe, as we tend to throw in whatever crunchy vegetables we have on hand. The version above, for example, has chopped fennel, which is not something I recall in the original version, but it adds a nice flavor and crunch. So do apples, celery, red onion and carrots. And while it is rare that I use mayo at Kitchen 511, this is one of those times that it's essential.
Note: I served the above on a bed of arugula drizzled with olive oil with sliced avocado on the side. You can serve it on your favorite bread, of course, as well.
- 2 cans (5 oz.) tuna (I prefer tuna in olive oil vs. water)
- 4 tablespoons mayonnaise (add more, if needed)
- 2 tablespoon curry powder
- 1/2 of an apple, cored and chopped
- 1/4 of a small red onion, minced
- 1/4 of a small fennel bulb, chopped
- 1 medium carrot, chopped
- 1 small celery stalk, chopped
- 2 tablespoons golden raisins (or dark raisins or currants)
- 1 tablespoon chopped fresh cilantro
- Freshly ground pepper
- Place all of the ingredients in a bowl and mix well.
- Serve on your favorite bread or atop lettuce drizzled with olive oil and with sliced avocado.