Curried Tuna Salad with Dried Apricots

After enjoying the fruited chicken salad posted here, I was inspired to come up with a recipe to liven up the run-of-the mill tuna salad. As with chicken salad, the predominant flavor in many tuna salads is mayonnaise. If I wanted to taste straight mayo, I’d stick a spoon in the jar and call it a day. Not surprisingly, I prefer tuna salad with flavors that overshadow (but not obliterate completely) the tangy taste of mayonnaise.

I subbed in 2% plain greek yogurt for the majority of the mayonnaise, and I found the ratio of yogurt to mayonnaise to be an ideal balance of flavor and consistency. I was a bit concerned that the brownish color of the organic unsulphured dried apricots might be aesthetically unappealing, but the vibrant curry powder disguised the diced fruit.

Ingredients:

Serves 1

• 1 (2.6 oz ) pouch chunk light tuna packed in water
• 1/4 cup 2% plain greek yogurt
• 1/2 Tbsp light canola mayonnaise (I like the Spectrum brand)
• 1/8 tsp curry powder
• Kosher salt and freshly ground black pepper, to taste
• 2 organic, unsulphured dried apricots, diced (golden raisins would be a nice substitute)

Directions:

1. In a small bowl, combine the yogurt, mayo, curry powder, salt and pepper. Stir in the tuna and diced dried apricots.
2. Serve atop greens or a piece of hearty, whole wheat bread.