There is a fabulous small bakery chain in the Boston area called Flour. A while ago they let the Boston Globe publish their tuna salad recipe. It has been a go to dinner for us since. In the summer when I don’t want to turn the stove on or when life gets hectic near the holidays it is nice to have a very quick prep dinner. There is enough sweet stuff in it that at least some kids will eat it.
Tuna Sandwich with apple, carrot, and raisins
(adapted from Flour Cafe’s recipe printed in the Boston Globe Magazine April 2011)
Ingredients
Makes two sandwiches
- 2 5-ounce cans albacore tuna packed in water, drained
- 6 tablespoons Hellmann’s mayonnaise
- 1 small Granny Smith apple, peeled and finely diced (I used Gala)
- 3 tablespoons golden raisins (or normal raisins)
- 2 tablespoons red onion, minced
- 1 tablespoon curry powder
- 1 tablespoon plus 1 teaspoon lime juice (about 2 limes)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 4 slices good quality white or wheat bread
- 2 cups loosely packed lettuce
- 1 medium carrot, shredded (about 1/2 cup)
- 1 tomato, sliced thin
Directions
In a medium bowl, mix tuna, mayonnaise, diced apple, raisins, onion, curry powder, lime juice, salt, and pepper with a spoon until completely combined. (The tuna mixture can be made in advance and stored in an airtight container for up to 2 days.)
