Recipe by KitchenDabbler
I was tired of the old mayo and tuna fish combo for my salads and sandwiches and thought I would try something out of my ordinary ingredients. This is a great topping for a leafy green salad or use between your favorite sandwich bread or wrap.
Top Review by Claudia Dawn
Very good, healthy recipe. I served it on a bed of lettuce to keep the calorie count down. I thought it was a little dry so I doubled the chutney and mustard, and let it set overnight so the flavores would blend. It still seemed dry, but flavorful. Next time I'll add a little lemon juice.
- 6 1⁄2 ounces tuna in water
- 1 teaspoon of patak's Major Grey chutney
- 1 teaspoon Dijon mustard
- salad greens
- 2 slices bread