Categories: not tried, salad, south beach
Ingredients
- 1 12 oz can chunk white tuna in water
- 2 t curry powder
- 1 T olive oil
- 1/4 c minced red onion
- 3 T crystallized ginger chunks
- 1/3 to 1/2 c mayo
- 1 T rice vinegar ( or 1 t white vinegar and 2 t water)
- 1 t prepared dijon style mustard
- 1/4 c chopped pecans
- 1/4 t salt
- 1 dash cayenne
Directions
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Drain the tuna and set aside.
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In a small saucepan over low heat, saute curry powder in olive oil for 5 minutes, stirring every so often.
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While curry powder is cooking, mince the onion, chop the ginger into small pieces too.
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In a med bowl, whisk to combine mayo, vinegar, and mustard. Add cooked curry powder to the mixture, crystallized ginger, chopped pecans, salt and dash of cayenne.
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Whisk again.
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Add tuna and mix with a fork until tuna is well blended and coated with dressing.