Quick and Easy: Curry Tuna Salad

Nashville Tennessean

Tuna salad might seem ordinary, but it doesn't have to be.

You can add chopped onion, celery, black pepper, mayonnaise and lots of freshly squeezed lemon juice. Some people add sweet pickle relish or chopped sweet peppers.

Another option: curry and white wine vinegar. To curb fat and calories, use the smallest possible amount of mayonnaise — the real stuff, not the low-fat type.

If you like it on the sweet side, you could add chopped peanuts or pecans and a tablespoon or so of mango chutney. The chutney, usually made with raisins and other fruits in addition to the mangos, also is likely to have garlic and hot peppers in it.

Serve the finished tuna salad on butter lettuce, stuffed in a nice ripe tomato or in two-inch sections of a rib of celery for extra-low-fat versions.

• 1 can (6 ounces) white tuna packed in water
• 1 large celery stalk, cut into fine dice
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon curry powder
• 2 teaspoons white wine vinegar

Drain water off tuna and place tuna in a medium bowl. Pull flakes apart into small pieces with a fork.

Add diced celery, mayo, curry powder and vinegar, and stir until no large hunks of tuna remain.

Nutritional analysis per serving: 190 calories, 20 grams protein, 1 gram carbohydrate, .5 grams fiber, 11 grams fat, 43 milligrams cholesterol, 394 milligrams sodium.