The best tuna salad ever?

Another shout out to linden & rosemary for this tuna salad recipe. If you're wondering why I'm posting on a Wednesday afternoon, it's because I just left work sick due to allergies and my head feels ready to explode. Not so fun. However, I had this tuna salad for lunch today, and it was probably the best part of my day!


Curried Tuna Salad with Capers and Apricots

Serves 2-3

10-12 ounces solid white albacore tuna, packed in water, drained
2 medium stalks celery, diced
4 dried apricots, chopped
1 tablespoon capers, drained
2 tablespoons mayonnaise (or plain Greek yogurt)
1 teaspoon curry powder
1 tablespoon red wine vinegar (or rice wine vinegar)
Salt and pepper, to taste

1. Combine all ingredients in medium bowl. Serve over mixed lettuces or on toasted whole grain bread with Dijon mustard and baby spinach.

Original recipe here 

Carrot Ginger Soup with Curried Almonds

 

Another great one from linden & rosemary. The curried almonds are the best part - so don't leave them out!


Carrot Ginger Soup with Curried Almonds
Serves 4

For Nuts
1/4 cup sliced almonds
1/2 teaspoon olive oil
1/2 teaspoon curry powder
Pinch of salt

For Soup
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
3 cups low-sodium vegetable or chicken broth
1 pound carrots, peeled and 1/2-inch sliced
1 tablespoon grated fresh ginger
Salt and cracked pepper
Light sour cream
Fresh parsley, for garnish

1. Toss almonds, oil, curry powder and salt in a small bowl. Toast in a small skillet over medium heat, tossing frequently, until light golden and fragrant. Transfer to plate and set aside.
2. Heat oil in a large heavy pot over medium-high heat. Add onions and cook, stirring often, until softened. Add garlic and cook 1 minute more. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are very tender when pierced.
3. Remove from heat and transfer in batches to a blender (or puree using an immersion blender).  Season to taste with salt and pepper.
4. Ladle into bowls and garnish with curried nuts, a dollup of light sour cream and fresh parsley.

Original recipe here