In a world where lunchtime can feel routine, this Tuna and Pineapple Salad is a bright exception. Sweet pineapple meets tender tuna, creamy yogurt and mayonnaise meld with a hint of curry, and toasted hazelnuts add a satisfying crunch. It’s a dish that surprises and delights with every bite—a quick, elegant salad that brings a touch of the exotic to any table.
Ingredients:
2 (5 oz) cans of tuna, drained
2 (8 oz) small cans of pineapple chunks, drained (reserve 3 tbsp juice)
2 small onions, peeled and chopped
1/4 cup hazelnuts
6 tbsp mayonnaise
6 tbsp plain yogurt
4 tbsp fresh lemon juice
2 tsp curry powder
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Instructions:
Drain the tuna and pineapple, reserving 3 tablespoons of the pineapple juice. Chop the pineapple into smaller pieces if needed and peel and chop the onions.
Toast the hazelnuts in a dry skillet over medium heat until golden and fragrant, then roughly chop.
In a medium bowl, whisk together the mayonnaise, yogurt, lemon juice, and reserved pineapple juice.
Stir in the chopped onions and curry powder. Gently fold in the tuna, pineapple, and half of the toasted hazelnuts.
Season with salt and black pepper to taste.
Transfer to a serving bowl and garnish with the remaining hazelnuts and fresh parsley. Serve chilled or at room temperature.
Tips and Variations:
- Add a pinch of chili flakes for a subtle kick.
- Swap hazelnuts for toasted almonds or cashews if preferred.
