Cinnamon-Curry Tuna Salad

I really liked this, and I didn’t add more mayo. Some people may like a little more mayo. I cut the cinnamon just a little to 1 tsp, and I only sprinkled the black pepper in to taste. Nice, interesting tuna salad.

I was worried about trying something new. My first bite was actually horrible. I added more mayonnaise to try and mask some of the cinnamon flavor. I took a couple more bites and found that it wasn’t bad actually. I like the bite. I don’t like how overpowering the cinnamon is so I would definitely take that down a notch if I tried this again. So, more mayo, less cinnamon like SWEETJAM mentioned.

I used 1tsp of cinnamon based on comments from others. I also used more mayo than the recipe called for, because I did not want a dry tuna salad. Finally, I added craisins and chopped glazed walnuts. This recipe will become a staple for me. I loved everything about it.

Dry, so I added a ton more mayo. I agree with others, the spices didn’t work well in that they tasted raw, would have been better to sit overnight. Was a cool way to spice it up though.

I didn’t have relish, went really light on the cinnamon and mustard and heavy on the mayo based on the reviews + a little cayenne since I like spicy everything. Taste test: The mustard did add to the flavor but, a little seemed to be plenty. I added a bit more cinnamon – probably 1/2 of what was written. Next time: I will use the amount of mayo in the recipe (like I was supposed to) then maybe a bit more or a little EVO to keep it light. I won’t try the relish – it just sounds wrong ; ). Will try this on crackers and red/green bell peppers and will check out raisins & sliced almonds on 1/2. I realize you should rate as written but, I just don’t know how anybody who knows what they like can not ‘tweak’ as you go to be sure you don’t wind up with gourmet trash and an empty stomach. I will not eat food I don’t like & I don’t enjoy cooking enough to have to do it twice! I will make this again – it’s such a challenge to come up with an appealing lunch for those of us who don’t do leftovers that aren’t grilled, pulled or pasta.

like others, i’m on the fence about this recipe.. i don’t hate it but i don’t really care for it either.. i left out the relish and nearly quadrupled the mayo, doubled the lemon juice (bottled), and doubled the mustard (stone ground).. bf said this was pleasant in a strange way and also said he liked the cinnamon with the tuna

The ingredients in this dish inspired me! I had never considered adding spices to my tuna. Last year I found a great deal for Tuna on Amazon and bought 36 cans. Living in Hawaii, it’s very expensive to buy here – so when I found it for about $1. a can, I stocked up – then, guess what happened, I never wanted to eat Tuna again. Finally, in an effort to clean out my cabinets, I searched for a recipe other than my normal, lemon juice, olive oil and salt. This recipe was Delicious! I used curry, cinnamon, mayo, Dijon mustard, salt and the juice of a fresh lime. It was nice and bright! Will definitely make it again!

I wanted to make something cool (temperature-wise) and interesting for my night cooking western food here in Korea. I didn’t have Dijon mustard so I used brown mustard, and I didn’t have sweet pickle relish so I diced up leftover hot/sweet pickles from dinner at Outback. FANTASTIC! I can’t wait to try it on my friends!

I really liked the combination of flavors in this salad; I’ve tried adding curry before to tuna salad and liked it. This time I used a sweet curry powder, but it may have been too strong with the cinnamon. I’ll try it again and adjust the seasonings, but will surely be using on a regular rotation. Thanks for the post, Dave!

I loved the curry/cinnamon blend. Nice way to spruce up plain old tuna. Added peas for color and enjoyed a scoop on my salad for lunch!!

I like the cinnamon-curry flavor, although I might add less of both next time. I can see how raisins or apples would greatly enhance this. My one huge problem is that it calls for an entire teaspoon of black pepper. A whole teaspoon?? That’s a heck of a lot of pepper for two cans of tuna. I just added mine to taste.

I really liked this, but cut back on the the cinnamon a little bit and bumped up the curry powder, using 1/2 T each of both hot and sweet curry powder. I also added two extra teaspoons of extra-virgin olive oil to the recipe.

This is great when you are coming home tired from work and don’t really want to cook much. So fast and easy, and very yummy!

love it

good flavor. definitely different than regular old tuna

I was really surprised how good this is! I added a bit more mayo, cut the cinnamon to 1 tsp, and added a dash of tobasco. It is very good and not fishy tasting at all! Thanks for sharing!

Very very good!!! I am going to try adding some cashews and dried cranberries just to change it up a bit, but this is excellent as-is! Perfect for my husband who doesn’t care for the flavor of tuna.

I’m on the fence about this one. As written it doesn’t work for me. Not enough mayo, to much cinnamon. If I made this again I would double the mayo and take the cinnamon down to 1/2 tsp and up the curry powder. Cinnamon is a strong spice and that was all I could taste. I think it would be a lot more interesting with just a hint of cinnamon. Thanks for sharing Dave. I always love to try a new tuna recipe.

I ate some of this as soon as I made it, without chilling it. So, tomorrow might be different. I agree, though, that the mustard flavor was a bit over-powering. I want to try cinnamon and curry together in other recipes now.

An instant favorite! If you like some spice, then you’ll love this. Perfectly blended, except I too used more mayo for consistency.

This recipe is wonderful as is, but since I am a huge fan of spice I add extra curry powder in addition to some cayenne for heat! LOVE this! I rarely eat tun sandwiches, but when I do, I almost always go for this recipe! DELICIOUS!