Curried Tuna Salad for One

Posted on Updated on

How cute are these little cans of tuna? 

I kind of OD’ed on canned tuna in college when I was living alone and had no clue how to cook, so it’s been a long, long time since I had a legitimate craving for it. It all started with a conversation about cheap protein options…next thing I knew, I was at the market tossing a few packs of single-serving cans into my basket.

Back in the day, I would have thrown it over baby spinach with some tomatoes, frozen grapes, and grated parm and topped it off with fat-free bottled dressing. Thank god I got over that combo…What was I thinking?

Inspired by Melissa Clark’s A Good Appetite column in this week’s New York Times I set out to make curried tuna salad. For some reason, the chicken salad sandwich she wrote about took me back to a curried chicken salad I used to enjoy at Cambridge’s Hi-Rise Bread Company and well, the ol’ stream of consciousness took over.


  • 1 single-serve canned tuna, packed in water (~2 oz)
  • 1 tbsp Greek yogurt
  • 1 tsp (or more) curry powder
  • fresh or dried coriander (fresh would taste better)
  • a few raisins, soaked in water for 10 minutes
  • a splash of lime juice (do NOT omit—it adds so much!)
Mix ingredients in a bowl and transfer to bread or eat over greens. I opted for the sandwich version, which I served with roasted broccoli.  

It was so good, if a bit messy. Next time, I think some sliced apple and celery will make an appearance as well.

What’s your favorite way to eat canned tuna?