ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried-Tuna-and-Peach-Salad Sandwich

Yield Makes 4 servings


  • 1/4 cup peach preserves
  • 1/4 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 2 fresh peaches, peeled and chopped*
  • 1 (12-ounce) can tuna packed in water, drained and flaked
  • 1/4 cup diced celery
  • 1/4 cup diced red bell pepper
  • 2 tablespoons diced red onion
  • 1/4 cup chopped fresh basil
  • 4 green leaf lettuce leaves
  • 8 whole-grain bread slices

How to Make It

  1. Whisk together first 5 ingredients in a medium bowl. Add peaches and next 5 ingredients; toss gently.

  2. Place 1 lettuce leaf on each of 4 bread slices, and spoon tuna mixture evenly over lettuce. Top with remaining 4 bread slices.

  3. *Frozen sliced peaches, thawed and chopped (1 1/2 cups), may be substituted for fresh. To remove excess moisture, pat dry with paper towels after chopping.

  4. Wine note: "The curry and peach combination finds a great match with Pinot Gris. I like Trimbach Reserve Pinot Gris 2001 [$18] because it gives the taster a lively, full-bodied feel. It 'pops' in your mouth. This is a fantastic marriage!" --Rosalind Johnson, Divas Uncorked, Massachusetts