| 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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