Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) eggless mayo

  2. 1 tablespoon(s) pureed mango chutney

  3. 1 teaspoon(s) curry powder

  4. Low-fat organic milk , if needed for thinning mayo

  5. 1 can(s) (5-ounce) eco-responsible tuna

  6. 2 tablespoon(s) curry eggless mayo

  7. 1 pinch of kosher salt

  8. 1 stalk(s) organic celery , very finely chopped (add a few leaves as well)

  9. 2 organic apples , different colors, cut in thin wedges

  10. 4 cup(s) organic chicory leaves

  11. 1/2 organic red pepper , finely minced and patted dry, for garnish

  12. Organic celery hearts with leaves , for garnish

  13. Whole wheat bread toast points dipped in chopped parsley , for serving

Instructions Jump to Ingredients ↑

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


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