About this recipe:This flavour-packed tuna salad is sweet, fruity and spicy. Tuna is mixed with pineapple and cashews in a sweet curried mayonnaise. Use as a sandwich filler, spread on crackers or with jacket potatoes.
1 (400g) tin tuna, drained and flaked
2 tablespoons mayonnaise
1 tablespoon curry powder
1 teaspoon clear honey
salt and pepper to taste
1 (220g) tin pineapple chunks, drained
60g cashews, roughly chopped
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Method Prep:20min › Ready in:20min
In a large bowl, stir together flaked tuna and mayonnaise until well combined. Add the curry powder, honey, salt and pepper and stir well.
Fold in the pineapple chunks and cashews until well combined. Season to taste.
Store any leftovers in a sealed container in the fridge for up to a few days.
Loved this. Served it on a green salad. May add red peppers next time to add a little more colour. Didn't use the cashews as haven't any in the house.
150 g can of tuna, 2 pineapple rings chopped up and all the other ingredients as above (except cashews) served 2 as a main course with a salad. - 03 Sep 2014