(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
Curry Tuna Salad
1 cup regular/classic (full fat) Greek yogurt (If you can’t find full fat, you can use 1 cup 2% Greek yogurt plus ⅓ cup chopped pecans)
¼ teaspoon stevia powder
1 tablespoon freshly squeezed lemon juice
2 teaspoons curry powder
3 cups organic celery (buy 1 bunch of celery)
2½ cups organic Granny Smith apples (buy about two apples with a combined weight of 10-oz.)
250 grams (8-oz) of albacore tuna from can or pouch (I buy two 5-oz cans)
¼ cup organic raisins
½ to 1 teaspoon ground pepper
1. Add stevia to Greek yogurt and mix well. Add in lemon juice and curry powder, mix, and set aside.
2. Chop the tops and base off the celery stalks and use the inner most pieces first because they are the most tender.
Chop celery and apples into small ⅛” to ¼” pieces and place in large bowl.
3. Drain your tuna (tip). Use a fork to scrape the tuna and break it into small pieces – add tuna to your bowl of chopped ingredients.
4. Mix in yogurt mixture and add raisins and pepper. If you used 2% yogurt, also add chopped pecans. Divide among 7 containers.
The flavors will mix and taste even better after being refrigerated – stays good for about a week.
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