Recipe :: Cinnamon Curry Tuna Salad
Okay, here’s a recipe that I came up with recently to try to imitate the sandwich at Metropolis Coffee Co on Granville, and though it isn’t quite as utterly amazing, it’s pretty close. Also, I think that the tuna salad benefits from being served on a softer bread than what they use. No disrespect. I’ll probably eat 1232 more of those sandwiches before it’s over, Metropolis.
Cinnamon Curry Tuna Salad
- 1/2 cup lowfat yogurt
- 1 teaspoon curry powder
- ½ teaspoon ground cinnamon
- 4 tablespoons chopped green onions (about 2 stalks)
- 1/2 teaspoon lemon juice or zest
- 1 tablespoon finely chopped dill
- 1 teaspoon ground paprika
- 1/2 cup chopped celery
- 1 tablespoon sugar
- 2/3 – 1 cup seedless raisins (to taste; I like a bunch in there)
- 2 cans Tongol or Albacore Tuna (salted or unsalted), drained
- tip: this (and any) dish will taste MUCH better if you spring for actual chunk tuna (Whole Foods has it for cheap in cans) and not the creamy, gross Chicken-of-the-Sea tuna puree that’s the cheapest thing on the shelf. Also, most tuna is fished in barbaric and unsustainable ways–read this before you buy it again, unless you’re okay with eating sea turtles and dolphins.
- Salt/cayenne pepper to taste
- 1 tablespoon fresh ground cilantro (or to taste)
- 1 teaspoon nutmeg
- 1 teaspoon onion powder
- ½ cup chopped apples (green or red)
- mixed sprouts or microgreens
- Put all ingredients into a large bowl and mix well.
- Cover and refrigerate for at least 30 minutes, then spread on bread (I like soft, wheaty, seedy bread), top with lettuce or microgreens and serve sandwiches.
- Serves about 6.