| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings | ||
INGREDIENTS
| 1 | cn | (12 oz) of chunk white tuna in water |
| 2 | ts | Sweet curry powder; (that is, not hot) |
| 1 | tb | Olive oil |
| 1/4 | c | Minced red onion |
| 3 | tb | Minced crystalized ginger |
| 1/3 | c | Mayo; (I used less), up to 1/2 |
| 1 | tb | Rice vinegar |
| 1 | ts | Prepared Dijon-style mustard |
| 1/4 | c | Chopped pecans |
| 1/4 | ts | Salt |
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
Yield: about 3 cups (serves 4 or so) Source: From a spice catalog (Penzey's, I think) Heat curry powder and olive oil (I did it in the microwave for about 25 seconds, though the recipe says to heat in a pan on the stove). Mix it with rest of the ingredients. Enjoy. Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 22, 1998, converted by MM_Buster v2.0l.
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