Tuna and Apple Curried Salad Compote Recipe

Tuna and Apple Curried Salad Compote Recipe

How To Make Tuna and Apple Curried Salad Compote

Eggless mayo seasoned with curry is the secret to the unique flavor of this tuna salad compote. It’s served with apples for some sweetness and crunch.

Preparation: 20 minutes
Total: 20 minutes



For Curry Eggless Mayo:

  • 1tbspeggless mayo
  • 1tbsppureed mango chutney
  • 1tspcurry powder
  • organic milk,low-fat

For Tuna:

  • 1caneco-responsible tuna
  • 2tbspcurry eggless mayo
  • 1pinchof kosher salt
  • 1stalkorganic celery
  • 2organic apples
  • 4cupsorganic chicory leaves
  • ½organic red pepper
  • organic celery hearts with leaves
  • whole wheat bread toast points,dipped in chopped parsley


  1. To make the curry mayo, mix eggless mayo with pureed mango chutney and curry powder in a small blender. Add some low-fat organic milk to thin if necessary.

  2. Drain the tuna and mix well with curry mayo and a pinch of salt.

  3. Add the celery, celery leaves, and onion and mound the tuna on two plates on top of a nest of chicory leaves. Place the wedges of apples into the tuna and scatter the red pepper over all.

  4. Garnish with baby celery ribs. Serve with whole wheat bread toast points dipped in chopped parsley.


  • Calories: 393.86kcal
  • Fat: 18.48g
  • Saturated Fat: 2.86g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.43g
  • Polyunsaturated Fat: 10.59g
  • Carbohydrates: 42.04g
  • Fiber: 10.71g
  • Sugar: 28.94g
  • Protein: 19.17g
  • Cholesterol: 38.15mg
  • Sodium: 562.75mg
  • Calcium: 164.11mg
  • Potassium: 1119.20mg
  • Iron: 2.77mg
  • Vitamin A: 270.88µg
  • Vitamin C: 66.19mg
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