Tropical Tuna Salad

    25 minutes

    Sweet, fruity and spicy! Subtle curry spices help lift a few simple ingredients into a yummy salad that can be used as a sandwich filler, eaten cold with mixed greens or crackers, or hot over a baked potato or rice!


    New South Wales, Australia
    5 people made this

    Serves: 6 

    • 1 (425g) can of tuna in water (drained and flaked)
    • 2 tablespoons good mayonnaise
    • 1 tablespoon curry powder
    • 1 teaspoon clear honey
    • salt and pepper to taste
    • 1 small can (225g) pineapple pieces (drained)
    • 1/2 cup cashews (roughly chopped)

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Drain tuna and flake in a medium bowl. Stir in mayonnaise until combined. Stir in spices and honey mix thoroughly.
    2. Add the pineapple and chopped cashews and fold into tuna mix.
    3. Season to taste, adding more honey if desired!
    4. This will keep in a sealed container in the fridge for a few days.

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    Reviews in English (5)


    Altered ingredient amounts. Because we're empty nester's. 1 divided ingredients x 4.  -  11 Nov 2009


    loved this salad, used pine nuts instead of cashews. Then mixed it with green salad leaves and baby tomatoes. Yummy. Now my grand-daughter wants me to make it for her!  -  30 Oct 2017


    It was 40c+ in Adelaide. This was perfect sandwich filling, topped with some lettuce & tomato. The man said fantastic. Thank you for saving me from cooking  -  11 Nov 2009