Gingered tuna salad (pareve)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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