This is one of those "infusion" recipes, of American standards plus Asian influence, to make a Curry Tuna Salad:
1 can of tuna
1 tsp evoo
2 tsp rice wine vinegar
2 tsp mayonnaise
1 tsp curry powder
1/2 tsp sesame seeds
dash ginger, parsley, cumin, coriander, salt and pepper (to taste for all those)
1 stalk of celery, finely finely chopped
1 half slice of onion, finely finely chopped
Mix all ingredient well in bowl. Serve on roll, bread, crackers or in salad.
It's good because it has all the hints of the standard American recipe (celery, mayo) but is far less fat because it uses vinegar and olive oil and just a teeny bit of mayo. It's super flavorful and, more importantly, healthier than the standard version.
Bon Apetit!
1 can of tuna
1 tsp evoo
2 tsp rice wine vinegar
2 tsp mayonnaise
1 tsp curry powder
1/2 tsp sesame seeds
dash ginger, parsley, cumin, coriander, salt and pepper (to taste for all those)
1 stalk of celery, finely finely chopped
1 half slice of onion, finely finely chopped
Mix all ingredient well in bowl. Serve on roll, bread, crackers or in salad.
It's good because it has all the hints of the standard American recipe (celery, mayo) but is far less fat because it uses vinegar and olive oil and just a teeny bit of mayo. It's super flavorful and, more importantly, healthier than the standard version.
Bon Apetit!