Curried Tuna Salad on Raisin Toast

By patbranam

  • 2 cans (6 ounces each) tuna packed in water, rinsed and well drained

  • 3 tablespoons light mayonnaise

  • 2 tablespoons fat-free sour cream or plain fat-free yogurt or 1 tablespoon fat-free (skim) milk

  • 1 to 1 1/2 tablespoons sugar or sugar substitute

  • 1 teaspoon curry powder

  • 1/4 teaspoon ground cumin

  • 4 ounces sliced water chestnuts, drained and coarsely chopped

  • 1/8 teaspoon ground red pepper

  • 4 slices cinnamon raisin bread, lightly toasted

  1. Stir together tuna, mayonnaise, sour cream, sugar, curry powder and cumin in medium bowl until well mixed. Add water chestnuts and red pepper; mix well. Cover with plastic wrap. Refrigerate 15 minutes before serving.

  2. Cut toasted bread slices into halves diagonally. Arrange on 4 plates. Spoon equal amounts tuna mixture onto toast halves.

Nutritional Facts

Makes 4 servings ( 1 slice bread and 1/2 cup tuna salad)
Calories 233
Total Fat 5g
Saturated Fat <1g
Protein 24g
Carbohydrate 22g
Cholesterol 31mg
Dietary fiber 2g
Sodium 465mg

lunch tuna fish salads fish and seafood carbs under 45g curry salad

3 replies

Susie624 2009-12-09 06:02:31 -0600 Report

Have to try this sounds great,think I will leave off the bread part and serve it on lettuce leaves with cracker,for those who think they have bread.

Avera 2009-07-19 21:19:20 -0500 Report

This is a new idea of a way to serve tuna salad. It is going to taste great with the spices and served on the toast.