Summer nights are here and quick dinners are the on the menu!  I made a tuna salad last weekend and we had it over the week with a quick bread. 

Perfect Summer Dinner

I love tuna salad, but like many dishes I tire of the same traditional recipe.  My Mom, Queenie, convinced me on this recipe years ago.  The curry is a surprising twist and completely unique from its more traditional counterpart. 

Curry and Raisin Tuna Salad

• 2 4.5 oz cans of light tuna, drained
• 2 tablespoons chopped onion
• 3 tablespoons chopped celery
• 3 tablespoons light mayonnaise (fat-free works great, as the curry enhances the flavor)
• 2 tablespoons ranch dressing (again, fat-free works great)
• 2 teaspoons curry powder
• 2 tablespoons raisins
• Kosher salt
• Fresh ground black pepper

Mix drained tuna, onion, celery together with mayonnaise and ranch dressing.  Sprinkle the curry evenly over the salad and mix well.  Add raisins and the season with salt and pepper to taste.  Refrigerate until ready to serve.

Serves 4  

Curry Raisin Tuna Salad

Add a fresh-baked Chapati, and I am now in heaven.  Chapati is a simple flatbread, no yeast, no proofing, and hardly any prep-simple, simple, simple.  It originates from in South Asia, and is basically the same thing as Roti, also an unleavened flatbread, which is made with all purpose flour rather than whole wheat, as Chapati is.  The best part, is how user-friendly and quickly it can be thrown together, I am sure you can agree, fresh-baked bread is quite impressive, and so tasty.

Chapati

• 1 cup whole wheat flour (substituting all-purpose flour is no problem)
• ½ teaspoon kosher salt
• ½ cup warm water
• 1 & ½ tablespoon vegetable oil

Place flour and salt in large bowl and mix well.  Slowly add ½ teaspoon of vegetable oil and warm water to make smooth dough, elastic, but not sticky.  Knead dough on floured surface until well-rounded and smooth.  Divide the ball into 6-8 smaller balls.  Let the balls sit a few minutes before rolling them into a circle with the thickness of a thin tortilla.  Heat a skillet over medium heat, greasing with the remaining vegetable oil.  Place rolled Chapati in hot pan and allow it to cook for a minute or two, and then flip.  Cook for another minute, there will be brown spots and air pockets in the bread. 

Serve immediately. 

Fresh Cooked Chapati Bread

I love this bread because it is so quick, but provides a fresh made bread- and that is always a good thing!

Love it!

Cheers to quick summer dinners!