A new Tuna Salad
Source of Recipe
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Recipe Introduction
Tuna salad might seem ordinary, but it doesn't have to be.
My mom always made it with chopped onion, celery, freshly ground black
pepper, mayonnaise and lots of freshly squeezed lemon juice. I still like it
that way but have found other ways to enjoy it. Sometimes my friends add
sweet pickle relish or chopped sweet peppers.
Lately, I've been making it with curry and white wine vinegar for lots of
interesting added flavor. To curb fat and calories, I use the smallest
possible amount of mayonnaise -- the real stuff, not the low-fat type
because I prefer the taste.
If you like your tuna salad on the sweet side, you could add some chopped
peanuts or pecans and a tablespoon or so of mango chutney. The chutney,
which is usually made with raisins and other fruits in addition to the
mangos, also is likely to have a bit of garlic and hot peppers in it to
liven the flavor of the tuna salad.
Serve the finished tuna salad on some butter lettuce, stuffed in a nice ripe
tomato or in 2-inch sections of a rib of celery for extra low-fat versions.
It is perfect for a sandwich made with whole-wheat bread too. You could
stuff it into a pita pocket with a little lettuce.
It also would make a nice hors d'oeuvre if you use this curry tuna salad to
stuff cherry tomatoes, or to spread on small melba toast rounds topped with
an olive slice or a thin slice of a small cherry tomato.
List of Ingredients
How about a warm version? Split open an English muffin and spread some of
the curry tuna salad on each side. Top with a slice of tomato and a bit of
grated cheese -- Monterey Jack, cheddar or mozzarella -- and put it on a
cookie sheet in a 350-degree oven for about 10 minutes, or until the cheese
melts.
Serve this curry tuna salad for lunch or a light supper with a bowl of
vegetable soup and a chunk of French or Italian bread. For dessert, consider
offering a cup of cut-up banana, pineapple and oranges sprinkled with a bit
of orange juice.
Curry Tuna Salad
1 can (6 ounces) white tuna packed in water
1 large celery stalk, cut into fine dice
1 1/2 tablespoons mayonnaise
1/2 teaspoon curry powder
2 teaspoons white wine vinegar
Recipe
Drain water off tuna and place tuna in a medium bowl. Pull flakes apart into
small pieces with a fork.
Add diced celery, mayonnaise, curry powder and vinegar and stir until well
mixed and no large hunks of tuna remain.
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