This curry tuna salad is a fun variation of a classic tuna salad. It combines the flavors of curry and tuna to create a unique and flavorful dish. This is a great curry tuna salad recipe for picnics and potlucks, and you can make it in just 10 minutes.
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You know how much I love adding hidden veggies to many recipes. This rainbow chard curried tuna salad isn’t any different. My family will gobble up every bite and not think twice about it. (Okay, maybe not my picky one, but everyone else loves this tuna salad recipe!
If you love salad, I have a lot of delicious gluten free salad recipes to try!
Why I love this curried tuna salad:
- It helps eliminate food waste because it uses the stems from Swiss chard.
- This recipe has lots of delicious, fun textures and flavors from the crunchy sunflower seeds, rainbow chard, sweet raisins, tuna, and creamy mayo with curry.
- Bring this to a potluck or picnic. It is a popular dish because of its unique flavors.
- There are so many tasty ways to enjoy this chard tuna salad. I share a great list below.
Serve it on some gluten free sourdough bread, and you and your kids will be excited to chow down!
Allergen Information:
This homemade tuna salad is gluten-free, dairy-free, egg-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Canned Tuna Fish – I recommend tuna packed in water. You can use albacore, solid white, or chunk light tuna.
- Swiss Chard – You can use regular or rainbow chard stems. See the substitution list below for other ideas.
- Onions or Scallions – Use purple onions if you can.
- Carrots
- Raisins – Use black seedless raisins.
- Sunflower Seeds – These add great texture. Use raw, unsalted sunflower seeds.
- Mayonnaise – Use regular or vegan mayonnaise. Be sure your mayo is gluten free.
- Curry Powder
Substitutions and Variations:
This is the best tuna salad recipe ever, but if you are like me, you will want to make a few adjustments sometimes. Here are some yummy ideas to try:
- Grapes – Add a little bit of extra sweetness with grapes.
- Green Onions – Dice up some green onions and toss in for an extra kick.
- Eggs – Boil some eggs, chop them, and toss them in.
- Raisins – Try golden raisins instead of black raisins.
Step-By-Step Photos and Directions:
Step 1: Wash your chard stems and place them on a cutting board. Use a sharp knife to chop the Swiss chard stems. Cut them as you would a stalk of celery.
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Step 2: Add the shredded carrots, chopped rainbow chard stems, and sunflower seeds to a large
Step 3: Add the mayonnaise, curry powder, and salt/pepper. Mix well with a large spoon.
Step 4: Serve it or put it into an airtight container for another time. If you love salads, you will want to try this Curry Chicken Salad with Grapes, too.
Ways To Serve Tuna Salad:
- Serve a scoop of this curry tuna salad over lettuce.
- Use it in a panini press like my Gluten Free Tuna Panini. (See above)
- Serve it with these Gluten Free Sourdough Discard Crackers.
- Serve it in a gluten free pita. BFree makes great gluten free pita bread.
- Make a sandwich with my homemade Gluten Free Oat Bread.
Serve With:
- Vegetables – Serve with radishes, carrots, celery, or any other veggie you love.
- Lettuce – Pick your favorite lettuce and place a dollop on a leaf. You can wrap it up and enjoy a refreshing light lunch.
- Chips – Everything tastes good with chips. Yum!
- French Fries – These delicious crispy baked french fries with curry dipping sauce complement perfectly.
- These Gluten Free Onion Rings are delicious with this tuna salad recipe.
If you are new to gluten free living, don’t forget to check out my Guide to Gluten Free Living as a resource to help you navigate the best ways to eat and stay safe.
Frequently Asked Questions:
Whether a spice is gluten free or not, you must read the label. Most spices are gluten-free, but companies often add anti-caking agents, so double-check to ensure no wheat is added or isn’t made on shared equipment with wheat.
Tuna salad can be made and stored in the refrigerator for up to 3 days.
Always store tuna salad in an airtight container in the refrigerator so that your tuna salad doesn’t make your fridge smell fishy.
More Salad Recipes to Try:
- Easy Gluten Free Chicken Chopped Salad
- Deli Style Gluten Free Macaroni Salad
- Loaded Baked Potato Salad
- Kale and Apple Salad
- Broccoli Slaw Salad
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Easy Rainbow Swiss Chard Curried Tuna Salad
Ingredients
- ¼ cup chopped Swiss Chard stems
- 2 cans tuna fish packed in water, drained
- 3 tablespoons scallions or onion
- 3 tablespoons sunflower seeds
- ¼ cup raisins or golden raisins
- ⅓ cup shredded carrots
- ¼ cup mayonnaise regular or vegan
- 2 teaspoons curry powder
- salt/pepper to taste
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Instructions
- Open the tuna and drain out the liquid.
- Add all ingredients to a large bowl and mix well.
- Serve chilled over lettuce, Swiss Chard leaves, or in a sandwich.
Notes
- This tuna salad will keep in an airtight container in your refrigerator for up to 3 days.
- Use chunk light, albacore, or solid tuna packed in water.
- I recommend red onions.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old May 2019 post with more recipe details.
Love the addition of the swiss chard to tuna salad. Such great texture and flavor.
Thank you Amanda. We are huge on avoiding food waste and the chard stems have so much flavor!
Hi,
Thanks for posting this recipe. I wanted to see if folks had come up with a tuna-curry recipe. I made a version of yours tonight for 2. One of us will have it chilled on chard leaves, the other in a warm tuna melt.
I subbed 1 tablespoon red curry paste (Mae Ploy) for the curry powder, used Greek yogurt and mayonnaise mixed together, pumpkin seeds for sunflower seeds, thin-sliced sweet peppers for the carrots, chopped dried cranberries for the raisins, and added cilantro and fresh ginger for a Thai approach. Delicious. Thanks again.
I love your modifications Steve, it sounds wonderful and I need to give your version a tray 🙂 Thank you so much.