Creamy, crunchy, and a little bit sweet — this tuna salad gets a bold upgrade from delicately spiced conserva. It’s quick to mix, easy to prep ahead, and perfectly suited for spooning into pita, lettuce cups, or straight from the bowl on a hot afternoon.
Prep Time: 10 minutes
Optional Chill Time: 15–30 minutes
Total Active Time: 10 minutes
Serves: 1
What You’ll Need
Base
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1 tin Real Conservera Española Light Tuna Belly with Curry (Selección 1920)
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1 tbsp mayonnaise
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1 tbsp Greek yogurt (or sour cream)
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1 tsp fresh lime juice
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Pinch cayenne pepper (optional)
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Salt, to taste
Mix-ins
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2 tbsp celery, finely diced
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2 tbsp currants or raisins (or use halved seedless grapes or dried cranberries)
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2 tbsp scallion or red onion, finely sliced
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2 tbsp salted and toasted cashews, chopped
To Serve
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Pita pockets, toast, or crisp lettuce leaves
How to Make It
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Mix the Dressing
In a bowl, whisk together the mayo, Greek yogurt, lime juice, cayenne (if using), and a pinch of salt. -
Build the Salad
Add the tuna, celery, currants, and scallion to the bowl. Toss gently until everything is well coated. Taste and adjust with more salt or a touch more cayenne, if needed.
Tip: Reserve the curry-infused oil from the tin — it’s liquid gold. Drizzle it over beans, swirl it into soups, or fry an egg in it for extra depth.
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Chill (Optional)
Cover and refrigerate for 15–30 minutes to let the flavors meld — or serve immediately if you’re in a rush. -
Finish with Crunch
Just before serving, fold in the chopped cashews so they stay crisp. -
Serve Your Way
Spoon into pita pockets, pile onto lettuce leaves, or spread on toast for a satisfying, flavorful lunch.
Why It Works
The tuna’s warm curry notes blend beautifully with the creamy dressing and tart lime. Celery and nuts bring freshness and texture, while the fruit adds just enough sweetness. It’s comforting, quick, and surprisingly complex — without turning on the stove.
Let us know how you serve yours—and don’t forget to tag @get.lata so we can see your creation!
