Gingered Tuna Salad (pareve) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (12 oz) of chunk white tuna in water
2 tsp: Sweet curry powder, (that is, not hot)
1 tbsp: Olive oil,
1/4 cup: Minced red onion,
3 tbsp: Minced crystalized ginger,
1/3 cup: Mayo, (I used less), up to 1/2
1 tbsp: Rice vinegar,
1 tsp: Prepared Dijon-style mustard,
1/4 cup: Chopped pecans,
1/4 tsp: Salt,
1 dash: Cayenne pepper,
Directions:
Yield: about 3 cups (serves 4 or so)
Source: From a spice catalog (Penzeys, 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 on Sep 22,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Source: From a spice catalog (Penzeys, 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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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