How to make it

  • Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, apple, currants, and basil until evenly blended. Mix curry powder into mayonnaise and mustard and fold in until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)

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