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Tuna Salad, Gingered (P, TNT)
Source: Penzy's catalog
Serves: 4

1 12-oz. can of chunk white tuna in water
2 tablespoons sweet curry powder
1 tablespoon olive oil
1/4 cup minced red onion (I use a small white onion, but sauté it)
3 tablespoons crystallized ginger (slices of ginger that have been cooked and coated in sugar)
1/2 cup mayonnaise
1 tablespoon rice vinegar
1 teaspoon Dijon-style mustard
1/4 cup pecan pieces
1/4 teaspoon salt
Dash of cayenne pepper (maybe a big dash if you like a slightly hot taste)

In a small sauce pan, sauté curry powder in olive oil (I add the onion too).

Chop the crystallized ginger into small pieces.

Whisk to combine mayonnaise, rice vinegar, and Dijon mustard. Add cooked curry powder and onions, ginger, pecans, salt, and cayenne pepper. When all that is mixed, add the tuna, flaked with a fork. Serve chilled or at room temperature.

Poster's Notes:
Here's a great salad that can be pareve and served cold. It's slightly different and gets a lot of people scraping the bowl for more.

Posted by Muriel S. Harris

Nutritional Info Per Serving: N/A