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Curry Tuna Salad on Naan

  • Author: Chocolate Covered Cheetah


  • 2 6oz cans albacore tuna (in water), drained
  • 1/2 cup chick peas
  • 1/4 cup green onion, sliced thin
  • 1/4 cup dried cranberries
  • 1/4 cup cherry tomatoes, sliced
  • 1/2 cup mayonnaise
  • 1.5 tbsp curry
  • 1/2 tbsp lemon juice
  • 1/4 tsp sea salt
  • naan for serving (optional)


  1. In a large bowl mix together the tuna, chick peas, green onions, dried cranberries and cherry tomatoes
  2. In a small bowl mix together the mayo, curry, lemon juice and sea salt
  3. Mix the curry mayo into the turn mixture. toss to combine
  4. Serve on naan or with sliced naan for dipping


**To make this Whole30 Compliant
1. Skip the Naan
2. Substitute pomegranate seeds for the dried cranberries
3. Substitute celery for the chick peas
4. Make your own mayo**:
Ingredients: 1 egg yolk (room temperature), 1 tsp lemon juice, 1/2 cup olive oil,
pinch of sea salt
Instructions: Add egg yolk and lemon juice to the cup of your immersion
blender, blend on high, leave the immersion blender on as you
slowly add a few drops of olive oil, once you notice the mixture start
to thicken, slowly pour in the remaining olive oil, season with sea
**this recipe calls for raw eggs