Curried tuna salad platter
Water-packed tuna fish, drained
6½ oz, drained and flaked
1 rib(s), medium, chopped
2 Tbsp, fresh, chopped
1 medium, chopped
Golden seedless raisins
2 Tbsp, chopped
Fat free mayonnaise
4 leaf/leaves, large, red leaf variety
Hard boiled eggs
2 item(s), large, peeled and sliced
- Toss together the tuna, celery, cilantro, shallot, raisins, mayonnaise, and curry powder in a small bowl.
- Divide the lettuce evenly between 2 plates. Mound the tuna salad evenly on the lettuce and surround with the eggs. Yields 2 lettuce leaves, 1⁄2 cup tuna salad, and 1 egg per serving.