Curried Tuna Salad


  • 12 ounces tuna in water, drained
  • 1/4 cup toasted pistachios, chopped*
  • 1/4 cup mayonnaise
  • 4 ounces cream cheese, softened
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons Crosse & Blackwell® Major Grey's Chutney
  • 1/2 teaspoon curry powder
  • 1/4 cup chopped cilantro
  • 2 English cucumbers, sliced 1/4-inch thick


  1. COMBINE all ingredients except cucumber in medium bowl. Stir to mix. Top each cucumber round with 1 teaspoon tuna mixture. Arrange on platter and serve.
  2. Double the tuna salad portion of this recipe and serve it on mixed greens for a scrumptious lunch.
  3. *To toast pistachios, place nuts in a dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to prevent over-browning. Chop as desired.
Curried Tuna Salad

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