“Since I am old enough to remember, summers were spent by the beach/pool, eating tuna sandwiches. Or chicken salad depending on my mother’s mood and if we were going to get ice cream after!
I have taken up this summer tradition with a little twist. I love my tuna sweet and spicy and discovered that if I use a little heat with the spices and add a little cool fruit flavor, I have the most delicious, satisfying summer bite. It’s perfect for when we come out of the water literally famished and will eat anything and everything!
I love this tuna salad with pears particularly for its sweet subtle flavor and softer bite, but feel free to sub with apples if you prefer a crunchier texture.”
—From Scratch’s Sarah Lasry

1 can of tuna with oil, drained
2 tablespoons mayonnaise
¼ teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon garlic powder
¼ cup shredded or diced small carrots
¾ cup fresh blueberries
Ripe pears, sliced ¼ inch thick

  1. In a bowl, combine tuna, mayonnaise, and spices.
  2. Gently fold in carrots and blueberries.
  3. Assemble at pool side. Enjoy sliced pears with a dollop of tuna on top.


Yield: 2-4 servings

For more great recipes, check out this weeks issue of Whisk by Ami
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