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Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
      05/15/04 02:26 PM

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.


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.


<img src="">Bevvy

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* GINGERED TUNA SALAD Bevvy 05/15/04 02:26 PM
. * Re: GINGERED TUNA SALAD Shell Marr   10/15/07 01:55 PM

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