Curry Tuna Salad Snackers

The Recipe ReDux challenged us to make our favorite crunchy snacks, and this is one of mine! I love the crispy crunch from fresh cucumbers, cabbage, and red onion and this is a perfect summer recipe when fresh produce is abundant.

Course Snack

Cuisine American, Thai

Keyword Snacks

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 303kcal

Ingredients

1 can tuna in water drained
1/4 cup shredded carrots
1/4 cup shredded red or green cabbage
1/4 cup dried apricots, chopped
2 tbsp diced red onion
2 tbsp slivered almonds
2 tbsp mayonnaise
1 tbsp plain Greek yogurt
juice of 1/2 lemon
1 tsp sweet curry powder
1/4 tsp red pepper flakes
1 large cucumber sliced
1 pinch fine sea salt

Instructions

Prepare the dressing by mixing the yogurt, mayonnaise, curry powder, red pepper flakes, and lemon juice together.
Add the remaining ingredients and stir to combine and evenly distribute all ingredients.
Arrange sliced cucumbers on a plate and scoop the tuna mixture onto each one. Serve immediately, or store separately for up to three days.

Notes

Adjust spice level to your preference as curry powders are available from sweet to hot. If no cucumbers available, serve with pita chips or crackers or other crunchy raw vegetable.

You can also sub all mayo or all Greek yogurt if you don't have all ingredients on hand.

Nutrition