Who knew tuna and curry would work? All I knew, was that after a long day at work I was tired. Bone tired. And, craving curry. Was I organized in the kitchen to make a curry dinner? Absolutely not. This curry craving was becoming an obsession as the day progressed. I think I would have happily sprinkled curry seasoning on top of pancakes!
Onto the curry I most love. Back in the day, I used to blend my own curry spices. Once I discovered Cartwrights Curry - I have never gone back.....it is just too good, in fact, superb! So blend your own, or use your favorite curry blend.
In this recipe I used fresh shelling peas from our local farmers market, but frozen would work just as well. We are still having lots of fresh leaf lettuce from the garden, but a nice crispy romaine would taste great too.
By the way, I am getting very excited....we are off to our favorite Island Getaway on Friday...hope to get lot of pictures of the Organic Farm tour we are attending, as well as some beautiful Island pictures to post next week. Here is a post from last years visit to Salt Spring Island. And bonus...I get to hear the guys play...have not heard the three of them play together since last year....yeahhhh!!!
Have a great weekend everyone!
1 small can of white flaked tuna - 184 grams, drained well
2 small green onions, finely chopped
1/2 of a celery stalk, sliced into 4 strips, then finely diced
1/4 cup finely diced cucumber, deseeded
1/4 cup finely minced fresh Cilantro
1/4 cup fresh shelling peas, or frozen - thawed
4 rounded Tblsp. of Mayonnaise
1/2 a rounded tsp. curry seasoning
fresh lime juice from a quarter slice
1/4 slice of fresh lime for the plate
Combine the first six ingredients into a bowl.
Then add the mayonnaise, curry seasoning, fresh lime juice, and mix to combine. Serve on top of fresh lettuce, with an extra lime wedge. Great for lunch or dinner.