Curried Tuna Salad

from James McNair’s Salads
via Dick Lonergan

serves about 6

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons high quality curry powder (not mild)
2 7-ounce cans high quality tuna packed in water, drained and flaked
1 cup finely chopped unpeeled apple (Pink Lady works well)
1/4 cup sweet pickle relish
1/2 cup golden raisins, plumped in hot water for 15 minutes and drained
3 tablespoons minced green onion, including some green tops
1/4 cup chopped macadamia nuts, oven toasted
salt and pepper

In a small bowl, combine the yogurt, mayonnaise, lemon juice and curry powder. Blend well and set aside.

In a larger bowl, combine the tuna, apple, pickle relish, drained raisins, green onion and toasted nuts. Stir in the yogurt dressing, using as much as you like to taste. Season with salt and pepper to taste. Transfer to a serving bowl.

This is a tuna creation that even non-tuna lovers seem to like. It’s also nice served on top of a bed of dressed salad greens with a garnish of tomatoes, or even as a topping for crackers.