Inspiration for this concoction came from Ina Garten’s Curried Chicken Salad recipe.
2 cans of tuna, drained
1-3 tablespoons of The Clothes Make the Girl’s homemade mayo
2 tablespoons onion, diced
2 tablespoons celery, diced
1 tablespoon roasted sunflower seeds
1 tablespoon raisins
Salt, pepper, and curry powder to taste
Whole lettuce leaves (we like romaine, but there’s no reason other types of lettuce wouldn’t work, too)
Combine all ingredients (except the lettuce leaves) into a medium-sized mixing bowl. Please note that all measurements are approximate as we rarely measure. We simply adjust the mayo, onion, celery, sunflower seeds, raisins, and seasonings to our liking, so feel free to do the same. Spoon mixture into lettuce leaves and serve. Refrigerate any leftovers.
Variations: Occasionally, we changed things up by replacing the sunflower seeds with roasted cashews, trying different types of curry powders, and adding raisins. All variations turned out well.