Gingered Tuna Salad

Total Time
20mins
Prep
15 mins
Cook
5 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

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.
Most Helpful

5 5

Oh my, this was just delicous! I halved the recipe and used canned tuna in water.I loved the curry flavor along with the crystalized ginger! I'm so glad I picked this for Zaar tag!

5 5

To be truthful, I was surprised by how much I loved this recipe!!! I wasn't sure about the curry and crystallized ginger, but all apprehension was quickly cast aside with one bite of this fabulous recipe. Wow. I absolutely loved the flavors and would do this recipe again in a heartbeat. I'm so glad I gave this recipe a try. I served mine on toasted bread. Thank you, Paula! Made during ZWT for the Golden Gourmets.

5 5

This is very different and totally delicious! I served it with crisp lettuce leaves instead of bread and loved it that way. The salad has awesome flavors and needs no changes, but for presentation I might add cilantro or parsley next time. The recipe is now in my Best of Cookbook. Thanks Paula for sharing the recipe!