Gingered tuna salad (pareve)

Yield: 4 Servings

Measure Ingredient
1 can (12 oz) of chunk white tuna in water
2 teaspoons Sweet curry powder; (that is, not hot)
1 tablespoon Olive oil
¼ cup Minced red onion
3 tablespoons Minced crystalized ginger
⅓ cup Mayo; (I used less), up to 1/2
1 tablespoon Rice vinegar
1 teaspoon Prepared Dijon-style mustard
¼ cup Chopped pecans
¼ teaspoon Salt
1 dash Cayenne pepper

Yield: about 3 cups (serves 4 or so) Source: From a spice catalog (Penzey's, I think) Heat curry powder and olive oil (I did it in the microwave for about 25 seconds, though the recipe says to heat in a pan on the stove). Mix it with rest of the ingredients. Enjoy. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 22, 1998, converted by MM_Buster v2.0l.

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