Curry tuna salad sandwiches are one of my favorites. Flour Bakery and Cafe in Boston's South End and Fort Point neighborhoods makes one of the best that I have found. Definitely check them out if you are ever in the area, they have fabulous homemade sandwiches and pastries served in a casual take-away atmosphere. The issue I have with ordering tuna salad when dining out, is that it is loaded with mayo - typically much more than you would use at home. I wanted to find a way to lighten up this tuna salad treat without sacrificing any flavor. I found a recipe on the Food Network website from their test kitchens that looked pretty good. With just a few tweaks, I came up with a scrumptious tuna curry that you won't feel guilty eating.
In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh cilantro, and raisins or apricots.
In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool. This step enhances the flavor of the curry powder considerably.
Note: Curry powders can vary drastically in their heat. I would try this recipe first with the 1 tablespoon recommendation of curry powder, however you may want to increase the amount depending on the type of spice you like. The amount listed here will make a very mildly spicy curry. It is better to start light on the curry and add more if needed at the end because you can not take the curry out once you add it!
Pour the curry/oil mixture over the tuna, then add the mayo and yogurt one tablespoon at a time until you reach your desired consistency - you might not need it all or you may want to add more. Add the lime juice, salt and pepper and mix thoroughly. You can serve this on your favorite bread as a sandwich, or over greens as a salad. It is also very nice topped with some toasted slivered almonds.
Yield: 3 to 4 servings