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Really great on a good light or dark rye, but bagels, pita breads or your favorite bread work just as well.

Tuna Curry Salad

A really different tuna salad with tart green apples, almonds, currants and a curry mayonnaise dressing.


2 7-ounce cans fancy albacore solid white tuna packed in water or 1 pound fresh tuna

1/2 medium tart green apple, unpeeled and thinly sliced

1 large or 2 small scallions, thinly sliced, white part and 1/3 of green tops used

1/3 cup slivered almonds, toasted in a preheated 350 degree oven for 10-15 minutes

3 heaping tablespoons finely diced celery

1 1/2 teaspoon salt

2 tablespoon currants

Curry Mayonnaise:

1/4 teaspoon cumin seed

1/4 teaspoon minced garlic

1/2 teaspoon grated fresh ginger

1 extra large egg yolk

1 1/2 teaspoon red wine vinegar

Juice of 1/2 lemon

1/2 teaspoon salt

1/8 teaspoon pepper

2 teaspoon medium-hot curry powder

2 tablespoons chutney

2/3 cup soy oil


Drain the caned tuna in a sieve and press out the remaining water. Transfer the tuna to a large bowl, flake it with a fork, and mix in the remaining ingredients. Set aside.

Curry Mayonnaise.

In a mortar, grind together the cumin seeds, garlic and ginger. Combine this mixture with the egg yolk, vinegar, lemon, salt, pepper and curry powder. This can be done in a food processor or blender. In the container place the egg yolk, vinegar and all the seasonings of the mayonnaise and puree for approximately 15 seconds, until the mixture is frothy. Then add the soy oil in a steady stream, slowly at first, until it is all incorporated. Stir in the chutney last.

To do this by hand: In a bowl whisk together the yolk and vinegar until the mixture is frothy. Then, drop by drop, whisk in the oil until the mixture begins to thicken, at which point you may start to add the remaining oil in a slow steady stream. When the mayonnaise is ready stir in the chutney.

To assemble, mix the salad ingredients and the mayonnaise together thoroughly, with a fork. The tuna should be well flaked and the whole mixture moistened by the dressing. Preparation time 30 minutes.

Makes 4-6 servings.

Soho Charcuterie Cookbook