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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was printed in Penzeys One first issue. It is a deliciously different tuna salad. This goes great on a pita, with crackers or on a bed of salad greens. Ingredients:
1 (7 5/8 ounce) flavor fresh pouch tuna in water |
2 teaspoons curry powder |
1 tablespoon olive oil |
1/4 cup red onion, minced |
3 tablespoons crystallized ginger, chopped |
1/3 cup mayonnaise |
1 tablespoon rice vinegar |
1 teaspoon dijon mustard |
1/4 cup pecans, chopped |
1 dash cayenne pepper |
Directions:
1. In a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
2. While the curry powder is cooking, mince the onion and chop the crystallized ginger.
3. In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
4. Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
5. Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
6. Serve and enjoy.
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