I’m like Forest Gump on this recipe—all I gotta say about this ‘Spicy Vadouvan Tuna Salad’ is:
It’s real good.
It’s real spicy.
It’s real chunky and rustic.
It’s got layers of flavor.
It’s easy to make.
It’s something that will go fast!
And, the big deal is that it’s featured at Carrie’s Experimental Kitchen! Yeeehawww!!
What you need:
4 cans drained albacore tuna
1 cup thawed (previously frozen) peas (no need to cook)
1 cup chopped red bell peppers
1 cup chopped celery
1 tbl finely chopped Serrano pepper (remove seeds to reduce heat/spiciness—adjust to your taste)
¼ cup mayonnaise
¼ cup extra virgin olive oil
¼ cup plain Greek yogurt
1 tsp each of dried basil, oregano, parsley
1 tsp vadouvan
1 tsp fresh ground pepper
1 tsp sea salt
½ tsp onion powder (or onion flakes)
What you do:
In a medium size mixing bowl, combine the tuna, peas, red bell pepper, celery and Serrano. With a spoon, gently toss together leaving nice ‘chunks’ of tuna.
In a smaller bowl, whisk together the dressing ingredients. Pour over tuna and toss gently.
Refrigerate at least an hour before serving.
©2012 Alice D’Antoni Phillips Ally’s Kitchen