Prep 15 mins
Cook 2 hrs
My Mom used to make this dish as a meal for hot summer evenings.
- 198.44 g canned tuna (drained)
- 473.18 ml cooked rice
- 236.59 ml shredded carrot
- 236.59 ml diced celery
- 29.58 ml chopped onions
- 236.59 ml mayonnaise
- 4.92 ml curry
- 9.85 ml lemon juice
- 1.23 ml salt
- Combine mayo,curry,lemon juice and salt. Chill.
- Combine tuna, rice, carrots,celery and onion.
- Toss with mayo mixture and chill at least 2 hours.
This was ok. I thought the flavors blended pretty well --neither the curry nor the tuna was overpowering--and it was very easy to make using leftover rice. I liked the shredded carrots in it. My husband was not a huge fan...he said it reminded him of sushi--since it had fish and rice and some spice. Lots of people would probably really like this, for us I think it's a one-timer--just our taste preference. Thanks for the great idea though.
I really liked this a lot. This yielded four quite large and filling servings, so it would probably serve a lot more people with smaller appetites than my own. :) I followed the recipe exactly as written, with the exception of using low fat mayo instead of the full fat stuff. I wouldn't change anything the next time I make it (I'd use low fat again). This was good on its own, but it also makes a nice sandwich filling (I ate it in a tortilla). Thanks for sharing this recipe!
I thought this recipe was wonderful. I was a unsure about curry and tuna, but wow the flavor was great. Thanks for posting this recipe. My kids also enjoyed this.