Gingered Tuna Pasta Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
I had made PaulaG's Gingered Tuna Salad #162700, but suprise company caused this dish to morh into a Gingered Tuna/Pasta Salad. Loads of compliments and recipe requests! I hope you enjoy! Ingredients:
8 -12 ounces pasta (such as shells, elbows, rotini) |
5 quarts water, boiling |
1 teaspoon salt |
1 (7 5/8 ounce) package flavor fresh pouch tuna in water |
2 teaspoons curry powder |
1 tablespoon olive oil |
1/4 cup red onion, minced |
3 tablespoons crystallized ginger, chopped |
1/3 cup mayonnaise |
1 tablespoon rice vinegar |
1 teaspoon dijon mustard |
1/4 cup pecans, chopped |
1 dash cayenne pepper |
Directions:
1. Bring water to boil, add salt and pasta. Cook pasta per package directions, approximately 10 minutes, or al dente.
2. While pasta cooks, in a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
3. While the curry powder is cooking, mince the onion and chop the crystallized ginger.
4. In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
5. Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
6. Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
7. When pasta is finished cooking, thoroughly drain pasta and rinse with cold water.
8. Combine pasta with tuna mixture. Chill or serve at room temperature
9. Feel free to experiment by adding seedless grapes or different nuts to mixture.
|
|