Doldrums Buster: Curried Tuna Salad Sandwiches
February. The depths of winter. At least it’s a short month.
This time of year, it’s so easy to get stuck in the doldrums. I have a tendency to end up wearing the same wooly sweater over and over, the same pants (flannel-lined khakis or fawn-colored corduroys) day after day. The food doldrums hit, too — the same tea, the same leftover soup, the same tired-looking winter produce.
Lunch is probably the worst meal when it comes to the mid-winter food blues. Simple standbys feel worn out and the thought of going out in the frigid weather makes me want to wrap myself around a space heater and stay there ’till April. Sure, there are a couple of cans of tuna in the pantry, but today I couldn’t get excited about another tuna sandwich. Even the thought of adding “crunchies”(minced carrot, celery and onion) like my mom did when I was little or sticking it under the broiler for a tuna melt wasn’t doing it for me.
But there, only slightly buried in my recipe index, a doldrums buster was languishing. Curry and tuna might seem like an unlikely combination, so you’re going to have to trust me on this one. The sweetness of the golden raisins is a nice counterpoint to the warm spice. And there’s even some “crunchies” in there, too. I like it on a toasted slab of whole-grain bread with lettuce, but it’s just as good with spoon. If there’s a second can of tuna hiding in the cupboard, this recipe is easily doubled and stashed in the ‘fridge for a higher food-to-effort ratio.
Curried Tuna Salad
Makes two normal-sized or one ginormous sandwich
1 can of chunk light tuna, packed in water
2 Tablespoons prepared mustard (I like spicy brown, but go with what you’ve got)
2 teaspoons yellow curry powder
1 large celery stalk, diced
2 tablespoons golden raisins
Drain the tuna and flake.
In a bowl, thoroughly mix curry powder and mustard. Add tuna, celery and raisins, stir to combine.
Keeps in ‘fridge (in an airtight container) for three or so days.