Flour’s Curried Tuna with Apple, Carrot, and Golden Raisins

Makes two sandwiches

2 5-ounce cans albacore tuna packed in water, drained

6 tablespoons Hellmann’s mayonnaise

1 small Granny Smith apple, peeled and finely diced

(about 1 cup)

3 tablespoons golden raisins, soaked in hot water for a minute, then drained

2 tablespoons red onion, minced

1 tablespoon mild curry powder

1 tablespoon plus 1 teaspoon lime juice (about 2 limes)

1/2 teaspoon kosher salt

1/8 teaspoon ground pepper

4 slices good quality white or wheat bread

2 cups loosely packed mesclun or other mild lettuce

1 medium carrot, shredded (about 1/2 cup)

1 tomato, sliced thin

1/4 cup alfalfa sprouts, loosely packed

In a medium bowl, mix tuna, mayonnaise, diced apple, raisins, onion, curry powder, lime juice, salt, and pepper with a spoon until completely combined. The mixture will be a little soupy and a bit gloppy. (The tuna mixture can be made in advance and stored in an airtight container for up to 2 days.)

Lightly toast bread. Divide greens onto 2 slices of bread. Scoop tuna onto greens, dividing evenly. Top with shredded carrot, tomato slices, and alfalfa sprouts. Top with slice of bread. Press down slightly to make the sandwich stick together. Cut in half and serve.

boston.com