As the weather starts warming I'm in the mood for lighter meals.
This recipes comes from Martha Steward's HORS D'OEUVRES.
It is a recipe for a finger food I first served for a gathering several years ago.
There were a few left over after the party and the next day for lunch,
I put them in a pita and discovered it was a wonderful sandwich.
CURRIED TUNA SALAD
makes 40 hors d'oeuvres
Drain 1 7-oz can of tuna well and put it in a mixing bowl.
Add 1/4 c. currants
1/4 c. chopped toasted pecans
1/2 c. mayonnaise
1 T. red wine vinegar
2 T. chopped chutney
Curry powder to taste
I like Harry and David's Mango Chutney.
Refrigerate until ready to use.
Martha then topped rounds of cucumber slices, for hors d'oeuvres.
I usually double this recipe, decreasing the mayo a bit,
since I use it for sandwiches.
I'm trying to get more fish into my diet.
Do you think this will count?