| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings | ||
INGREDIENTS
| 1 | 12 oz of chunk white tuna | |
| in water | ||
| 2 | t | Sweet curry powder, that |
| is not hot | ||
| 1 | T | Olive oil |
| 1/4 | c | Minced red onion |
| 3 | T | Minced crystalized ginger |
| 1/3 | c | Mayo, I used less up to |
| 1/2 | ||
| 1 | T | Rice vinegar |
| 1 | t | Prepared Dijon-style mustard |
| 1/4 | c | Chopped pecans |
| 1/4 | t | 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.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”