Gingered Tuna Salad

PaulaG's Note:

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.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 (7 5⁄8; ounce) flavor fresh pouch tuna in water
• 2 teaspoons curry powder
• 1 tablespoon olive oil
• ¼ cup red onion , minced
• 3 tablespoons crystallized ginger , chopped
• 1⁄3; cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• ¼ cup pecans , chopped
• 1 dash cayenne pepper

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.

Reviews

[LifeIsGood]

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.

[Susie D]

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!

[SweetySJD]

Delicious! I was very impressed by the flavor of this, it's so different from the average tuna salad. The only change I made was to use walnuts in place of pecans. I'll make this again for sure!