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.