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Mild Curry Tuna Salad

Tad Seaborn/The Globe and Mail

September brings new starts, memories of old friends and uncapping brand-new markers – all those colours! It's also time for brown-bag lunches for everyone heading back to school. This tuna salad recipe tastes better when made the night before (no morning rush), offers crunchy veggies, bright colours and full flavour. You can add half the amount of curry for kids' palates or make as is for a quick, on-the-go adult version.

Ingredients

170-gram can of tuna

1/3 cup of diced red pepper

1/3 cup diced cucumber

1/3 cup of finely chopped shallot

1 tablespoon of raisins

1 tablespoon of diced dried apricot

4 tablespoons of mayonnaise

1 teaspoon of mild curry

Pinch of sea salt

Ground pepper

Optional Ingredients

Diced apple

Herbs such as dill or cilantro

Method

1) Drain one 170-gram can of tuna and add to a medium-size bowl with 1/3 cup of diced red pepper, 1/3 cup diced cucumber, 1/3 cup of finely chopped shallot, 1 tablespoon of raisins, 1 tablespoon of diced dried apricot, 4 tablespoons of mayonnaise, 1 teaspoon of mild curry, a pinch of sea salt and fresh ground pepper.

2) Mix well to combine.

3) Chill for 20 minutes, taste and season if needed. For additional flavour boost, you can add diced apple or herbs such as dill or cilantro.

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