Curried Tuna Salad with Asparagus & Eggs
Submitted by a_hinshaw
Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis curried tuna salad transforms humble canned tuna into an elegant plated lunch with zero cooking required.
Chilled asparagus spears and flaky tuna get arranged on lettuce leaves, then dressed with a creamy curry-yogurt dressing that brings warmth and tang to every bite. Slices of hard-cooked egg add richness and protein, while paprika adds a final pop of color.
Perfect for hot summer days when you want something light but satisfying without turning on the stove.
Pro Tips
- Chill the tuna and asparagus for at least 30 minutes before assembling (cold ingredients make the salad more refreshing)
- Drain canned asparagus very well to prevent the salad from getting watery
- Use curry-yogurt dressing or make your own by mixing Greek yogurt with curry powder and a squeeze of lemon
- Arrange components neatly on each plate for restaurant-quality presentation
Variations
- Swap asparagus for steamed green beans or blanched snap peas for crunch
- Use canned salmon instead of tuna for a different flavor profile
- Add cherry tomato halves or cucumber slices for extra vegetables and color
Ingredients
Directions
Chill canned tuna and asparagus.
Drain tuna and flake lightly. Drain asparagus pieces well.
Arrange lettuce on six salad plates.
One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg.
Garnish with a sprinkle of paprika.
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