Gingered Tuna Salad
From mbeards2 16 years ago
- 5 minutes to make
- Serves 4
Here is a different twist on the classic tuna salad sandwich. It's great served alone on a bed of lettuce or on crusty bread. It can be served at room temperature or chilled.
Ingredients
- 1 12-oz can of chunk white tuna in spring water. (If you have some leftover grilled tuna steaks, that would be wonder too!) shopping list
- 2 teaspoons of sweet curry powder (if you have your own special blend, that's good too!) shopping list
- 1 tablespoon of olive oil shopping list
- 1/4 cup of minced red onion (1/2 of a small onion) shopping list
- 1/3 to 1/2 cup of mayonnaise (1/2 cup will be more moist, but 1/3 cup will have fewer calories and less fat) shopping list
- 1 tablespoon of rice vinegar (or 1 teaspoon of white vinegar mixed with 2 teaspoons of water) shopping list
- 1 teaspoon of prepared dijon-style mustard shopping list
- 1/4 cup of chopped pecans shopping list
- 1/4 teaspoon of salt shopping list
- 1 dash of cayenne pepper (to taste) shopping list
How to make it
- Drain the tuna and set aside.
- In a small sauce pan over low heat, saute' the curry powqder in the olive oil for 5 minutes, stirring every so often.
- While the curry powder is cooking, mince the onion. Chop the crystalized ginger into small peices, about the same size as the minced onion.
- In a medium-sized bowl, whisk to combine the mayonnaise, rice vinegar and Dijon-style mustard. Add the cooked curry powder mixture (make sure to scrape it all in), crystalized ginger, onion, chopped pecans, salt and dash of cayenne pepper. Whish again.
- Add the tuna; mix with a fork until the tuna is wll blended and coated with the dressing.
- To serve, line 4 plates with a cup or so of chopped lettuce, top with the tuna salad and ring with rounds of crusty bread, quartered cherry tomatoes and baby carrots.
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