Loc: Northwest Washington State
This salad is excellent served chilled or at room temperature. To serve, line 4 plates with a cup or so of chopped lettuce, top with tuna salad and ring with rounds of crusty bread and quartered cherry tomatoes. Yield: 3 cups salad. Serves 4 or so.
GINGERED TUNA SALAD
One 12-oz. can white tuna in water 2 teaspoons curry powder 1/4 cup minced red onion (1/2 small onion) 3 tablespoons crystallized ginger 3 tablespoons lite mayo 1 tablespoon rice vinegar 1 teaspoon prepared Dijon mustard 1/4 cup chopped pecans 1/4 teaspoon salt Dash cayenne pepper (optional; I omitted it)
Mince onion. Chop crystallized ginger into small pieces, about the size of the minced onion. In a medium-size bowl, whisk together the mayo, rice vinegar, and mustard. Add curry powder, ginger, onion, chopped pecans, salt and cayenne (if using). Whisk again. Add drained tuna, and mix with a fork until tuna is well blended and coated with the dressing.