Prep 15 mins
Cook 3 mins
this is a nice refreshing salad from julie sahni. you can play with the ingredients to make it more to your liking but the curry and celery seed make this dressing
- 2 (6 1/2 ounce) cans tuna in water
- 1 cup thinly sliced celery
- 1 cup small green seedless grape
- 1⁄4 cup chopped onion
- 2 teaspoons curry powder
- 1⁄2 teaspoon celery seed
- 2 cloves garlic, chopped
- 8 ounces nonfat cottage cheese
- 3⁄4 cup skim milk
- 4 tablespoons fresh lemon juice
- salt, pepper
- 1⁄4 cup walnuts, toasted and chopped
- drain tuna and place in a bowl.
- add celery, grapes, onion, toss.
- toast the curry powder in a small skillet for 2-3 minutes until fragrant.
- remove with a spatula to a small bowl, cool combine celery seed, garlic, cottage cgeese, skim milk, lemon juice, and curry powder in a blender until liquified season with salt& pepper.
- pour dressing over tuna, toss.
- sprinkle with toasted walnuts, serve.
This is a great recipe. When I tried the sauce by itself I didn't really think anything of it, but mixed in with the tuna and grapes definitely turned this into a new flavor. The grapes is a must!
Thanks for this recipe Chia. I not only had a fabulous lunch, but I also got to use up some ingredients that I am desperately trying to use up before my big move!! I cannot eat raw onions so I decided to toss them in a skillet in a small amount of oil and lightly cook for just a few seconds to get the "rawness out of them". Set them aside to cool, and then tossed them into the tuna mixture. ;) I used 3 cloves of garlic and had to use 2% milk as I didnt have skim. I put a serving into a toasted pocketless pita, and served. I THOROUGHLY enjoyed this! I think my favorite parts would have to be the grapes and the walnuts. Simple things like this can definitely kick up a salad. I love curried salads, and this is definitely one of those that I will be making again and again! I wish Id taken a photo, but it totally slipped my mind to do so as I was in the middle of writing a paper! *laugh* NEXT TIME! :) Thanks for the recipe!