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Crunchy Curry Tuna Sandwich

Crunchy Curry Tuna Sandwich

  • Prep

  • Ready In

Yi Wang

An easy tuna sandwich with a crunch and a twist.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet


  1. Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.
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Easy and delicious! This definitely is a nice twist on regular 'ol tuna salad. I left out the peanuts and replaced that with walnuts. I also added in a little optional green onion. I mixed the mayo and seasoning in a separate bowl before folding it into the tuna and other ingredients. For the dressing I used 2 Tbsp. of Hellman's light mayo cut with 2 Tbsp. of reduced fat sour cream for added creaminess and reduced the curry to 1 tsp. which was plenty. It chilled for a half an hour and it came out really good. Overall, a great combination of flavors! Especially good on whole grain bread!

Baking Nana

This needed about two tablespoons of mayonnaise - I used 1 tsp of curry powder and it was more than enough. The curry kind of masks the other flavors.


I reduced the celery by half. I used sour cream instead of mayonnaise and doubled it. It was still really bland and dry with the dressing doubled.