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Curry Tuna Salad

written by Julie Cohn

It is really hot right now in Phoenix.  It got up to 107 degrees today, and it is supposed to be 109 tomorrow.  On a day when we would rather bathe in ice cream, it was too hot to grill outside, and definitely too hot to run the oven in the house., we want something cool to eat.  Today was a perfect day for one of our favorites, Curry Tuna Salad.

This salad is super easy to make.  I usually serve it with raw veggies or a green salad, for a super cool summer meal.

Curry Tuna Salad

  • 1/2 lb. Elbow Macaroni Noodles
  • 1/2 tsp. Salt
  • 3 Eggs
  • 1 Apple
  • 12 oz. Tuna Fish
  • 1/8 tsp. Curry Powder
  • 1/2 tsp. Onion Powder
  • 3 Tbsp. Mayonnaise

Fill a saucepan with water and salt, and heat to boiling.  Add elbow noodles and cook for approximately 7 minutes.  While noodles are cooking, cook eggs to hard boil.  Drain the noodles and rinse with cool water.  Set noodles in the refrigerator to cool.  Drain hard boiled eggs, and cool in cold water with a few ice cubes thrown in.

Core and slice apple, and chop into small tooth size pieces.

Remove noodles from refrigerator and add apple pieces.  Chop egg into small pieces and add to noodles.  Add tuna fish, curry and onion powder.

Add mayonnaise and stir everything together thoroughly.  Serve immediately or place in the refrigerator until ready to serve.  Garnish with chives for color.

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