Mango and Tuna Curry Salad
Our air conditioning was out in our apartment for a good chunk of time last week and that meant that it was literally almost 100 degrees. Our apartment is on the top floor of a row house so all the hot air rises to us and we also get a lot of natural light which kind of bakes the place. It got so hot that we had to take Tipsy to a friend’s house because she was over-heating – the poor thing.
So needless to say the last thing I wanted to do was cook anything in the oven or on the stove. This salad was one of the meals that I made one night that required no cooking at all but still has a lot of flavor. It was really good.
Mango and Tuna Curry Salad
Yield: Serves 2-4.
3 Tablespoons mango chutney (Patak's is a really good brand), cut any large pieces into bits
3 Tablespoons olive oil
1 Tablespoon lemon juice
1 Tablespoon curry powder
1 Tablespoon water
1 (6 ounce) can good quality tuna
1/2 red pepper, chopped into strips
1 mango diced, or about 1 cup of frozen mango, thawed
1/2 Cup plain yogurt
1) For the dressing, pour the chutney onto a cutting board and dice it so you have no big pieces of mango. Then mix the chutney with the olive oil, lemon, curry powder, and water and whisk well to combine.
2) Drizzle dressing over greens and top with tuna, red peppers, mango pieces.
3) Add a good sized dollop of yogurt and sprinkle with cumin seeds.
Adapted from a Bon Appetit recipe.
Making the dressing
The dressing for this salad is really awesome. It’s a curry-based dressing that uses one of my very favorite ingredients: Mango chutney. I also used the chutney for the Asian chicken salad I made a few months ago and I immediately fell in love with it.
I was happy to see it in this recipe. You should be able to find the Patak’s brand in your grocery store. It’s worth hunting out though if you want to try this recipe. Very good stuff.
The thing about the chutney is that it usually has some really big mango chunks in it. The dressing works best if you really chop up those large bits of mango before making the dressing. To do this, I just poured as much chutney as I needed onto a cutting board and ran a knife through it a few times. Then scraped it into a bowl and combined the other dressing ingredients (curry powder, olive oil, lemon, water) and whisked it all together.
The other ingredients
Besides the dressing there just a few ingredients in this recipe. I chopped up a red pepper to give the salad some crunch and for the mango, I just used frozen. Fresh might be better if you can find it (which you should be able to this time of year), but frozen is what we had and it worked fine.
I made each plate individually by adding some greens and drizzling on some dressing. The dressing is really flavorful. A little goes a long way here people.
The original recipe for this salad used roasted chicken. I definitely wasn’t roasting a chicken and I wasn’t venturing out to buy a whole roasted chicken at the store just for a salad, so I decided to substitute some good canned tuna.
The tuna flavor was light and actually worked really well with the dressing and everything.
This salad takes minutes to throw together and it’s really refreshing. This is everything added on one plate.
The original recipe also called for a dollop of yogurt on the side with some cumin seeds. This was pretty much genius. I was kind of worried how the yogurt would work with everything but as it mixes with the dressing it adds a really nice creaminess to the salad.
I wouldn’t skip it.
As far as dinners without heat go, this was about as good as it gets in my book. It had some curry spice to it (I like spicy stuff when it’s hot). The mango and yogurt was cooling and nice and the tuna gave some meatiness to the salad.
In my mind this is just one of those really awesome combinations of flavors and simplicity that makes for a great dinner.
It completely saved Betsy and me from the heat!