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|| |
- 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
- 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.
- Place field greens or spring mix on two serving plates. Divide tuna salad among plates, mounding in center. Add a few crackers, and serve.