Not-So-Boring Tuna

Canned tuna gets a bad rap, usually because of the mayonnaise-drowned version most people grew up eating. This curried upgrade swaps mayo for plain yogurt, adds curry powder and mango chutney for sweet-spicy depth, and finishes with tart Granny Smith apple for a fresh, crisp bite in every forkful.

Use good canned tuna. Albacore or yellowfin packed in water gives you cleaner flavor than oil-packed, which can muddy the yogurt dressing.

Drain the tuna thoroughly. Wet tuna waters down the yogurt and turns the whole mix soupy. Press it gently between paper towels if you want to go the extra mile.

Granny Smith apple is specified for a reason. Its tartness balances the sweet chutney and the creamy yogurt. Sweeter apples like Gala or Fuji tip the balance too far toward sweet.

Curry powder blooms faster when mixed into the yogurt first, before the other ingredients go in. Give it a minute to wake up and you’ll taste more depth than if you dumped everything together at once.

Chill for 15 minutes before serving so the flavors meld. It’s worth the wait.

Kitchen Tips

• Full-fat yogurt works better than non-fat for texture and flavor. The fat carries the curry spice and keeps the salad creamy.
• Use mango chutney, not sweet pickle relish. Major Grey or any Indian-style chutney will do.
• Dice the apple small (about ¼-inch) so you get apple in every bite without chunks dominating.
• Squeeze a little lemon juice on the diced apple if you’re making ahead; it keeps the apple from browning.

Variations

• Add 2 tablespoons golden raisins or dried cranberries for extra sweetness and chew.
• Toss in chopped roasted cashews or almonds for crunch.
• Serve scooped into avocado halves for a low-carb presentation or on naan for a curried tuna wrap.