GINGERED TUNA SALAD

I found this carved wooden cat at a recent estate sale:

I originally thought it was supposed to be a Mexican cat wearing a sombrero.  Upon closer inspection, however, I realized it was an Asian cat wearing a coolie hat.  (Well, that and the “Japan” carved on the bottom.)

Cats love tuna, don’t they?  Inspired by the Asian kitty (who also appears to be a zombie), I made Gingered Tuna Salad for lunch this weekend.  To be honest, if I came across this recipe in a cookbook, I would skip right over it, as the ingredients don’t sound like they would combine to produce a tasty dish.  But I sampled this tuna salad at Central Market when they were using it to promote some crackers, grabbed a copy of the recipe, and have been making a version of it ever since.

GINGERED TUNA SALAD
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Recipe type: Seafood, Salad
Author:
Serves: 2
Ingredients
  • 6-ounce can chunk white albacore tuna in water, drained
  • 3 tablespoons mayonnaise
  • 1 teaspoon curry powder
  • 1-1/2 teaspoons rice vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt
  • Dash of Tabasco, to taste
  • 3 tablespoons minced crystallized ginger
  • ¼ cup chopped pecans
  • 2 teaspoons minced chives or green onions, green part only
  • Field greens or spring mix
  • Pecan or rice crackers, or favorite crackers
Instructions
  1. Place tuna in a medium bowl and flake apart with a fork. In a small bowl, mix together mayonnaise, curry powder, rice vinegar, mustard, salt, and Tabasco. Stir mayonnaise mixture into tuna. Mix in ginger, pecans, and chives or green onions, mixing thoroughly.
  2. Place field greens or spring mix on two serving plates. Divide tuna salad among plates, mounding in center. Add a few crackers, and serve.

 

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