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

1. Drain the tuna and set aside.

2. In a small saucepan over low heat, saute curry powder in olive oil for 5 minutes, stirring every so often.

3. While curry powder is cooking, mince the onion, chop the ginger into small pieces too.

4. 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.

5. Whisk again.

6. Add tuna and mix with a fork until tuna is well blended and coated with dressing.

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