My F&W
quick save (...)

Avocado and Curried Tuna Salad

  • SERVINGS: 4
  • MAKE-AHEAD
  1. 2 ripe Hass avocados, halved (see Note)
  2. 1 cup finely diced peeled tart apple
  3. 2 tablespoons finely chopped dill
  4. 1 small onion, finely diced
  5. 2 celery ribs, finely diced
  6. 1 large scallion, thinly sliced
  7. 2 teaspoons freshly squeezed lemon juice
  8. 3/4 teaspoon curry powder
  9. 1/2 cup plus 2 tablespoons mayonnaise
  10. 2 6-ounce cans water-packed albacore tuna, drained
  11. Salt and freshly ground pepper
  12. 2 cups arugula leaves (lightly packed)
  13. 2 medium tomatoes, cut into 1-inch dice
  1. In a small skillet, toast the curry powder over moderate heat, stirring, until fragrant, about 30 seconds. Scrape it into a bowl. Add the mayonnaise, apple, dill, onion, celery, scallion and lemon juice. Flake the tuna into the bowl and mix well. Season with salt and pepper. Cover and refrigerate for at least 30 minutes. To serve, mound the arugula and tomatoes on 4 plates. Set an avocado half on top and fill with the tuna.
Notes Use Hass avocados; they're easy to peel and hold their shape beautifully.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.