Tuna Salad With Curry and Parmesan

Let’s close up this week’s posts with a classic:

Tuna Salad!


this tuna salad takes a couple of steps away from the expected with the surprisingly tasty addition of curry powder and Parmesan cheese! Then, just to add to the tastyness, I’ve foregone pickle relish in favor of Ranch Pickles with Jalapeños.

Oh, the flavors!

•2 cans light tuna in olive oil, drained
•1/2 cup chopped Ranch Pickles
•1/2 cup diced red onion
•1/2 cup diced celery
•3/4 cup mayonnaise
•2 tbsp Parmesan cheese
•2 tbsp dried parsley
•1/2 tsp curry powder
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp garlic powder

Note: I prefer to make my Ranch Pickles with added Jalapeños, but if you don’t want the hint of heat, simply add one packet of ranch dressing mix to one jar of pickles, I like Famous Dave’s, then close the jar and shake to mix well.

Whisk the cheese and the seasonings together in a large bowl, then stir in the tuna, chopped pickles, onion, and celery until nicely mixed.

Transfer to a covered container and stash in the fridge for a couple of hours or, always more better, overnight to allow the flavors to fully blend.

Tuna and curry and Parmesan.

Who’d a thunk it?


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