A little tart, a little sweet, and a lot of savory, this is not your mother’s tuna salad.

Serves 3 to 4.

2 6-ounce cans white albacore tuna packed in water, drained and flaked with a fork
2 heaping tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 celery stalk, finely chopped
¼ small red onion, finely chopped
1 tablespoon curry powder
1 tablespoon chutney, any kind
Kosher salt and black pepper
1 tart apple, such as Granny Smith, unpeeled, diced
1 to 2 tablespoons chopped fresh cilantro leaves, plus additional for garnish

1. Place the tuna, mayonnaise, lemon juice, mustard, celery, onion, curry powder, and chutney in a medium-size bowl and mix to combine. Add salt and pepper to taste. Cover and refrigerate at least 1 hour and up to overnight.

2. Just prior to serving, stir in the apple and cilantro.

3. Garnish with the extra cilantro.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)