Recipe

Curried Tuna and California Raisin Salad

by: Chef Bernard Ibarra

Poached tuna, cauliflower and broccoli make a hearty, healthy salad with California raisins.

Details

Serves:

INGREDIENTS

1-1/3 lb. yellow fin tuna fillets
1 c. fish/chicken stock
1 c. California raisins

Curry Flavored Mayonnaise

1/2 c. prepared mayonnaise
1/2 tsp. Dijon mustard
1/2 tbsp. fresh gingerroot, minced
1/2 tbsp. Madras curry powder
1 clove garlic, minced
1/8 teaspoon ground cloves
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt

Salad

12 oz. cauliflower florets
12 oz. broccoli florets
1/2 c. celery, minced
Banana leaf
1 lemon, quartered
2 sprigs cilantro, coarsely chopped

PROCEDURE

Place tuna in a pot; cover with stock. Simmer over medium heat for 10 minutes or until done. Remove tuna from stock and cool in refrigerator for 45 minutes. Cut into medium dice.

Immerse California raisins in warm water and let soak for 10 minutes. Drain and refrigerate.

For Curry Flavored Mayonnaise, add all ingredients to prepared mayonnaise and gently incorporate.

For Salad, in a large mixing bowl, combine tuna, curried mayonnaise, cauliflower, broccoli, celery and half the California raisins. Toss well and place on banana leaf. Sprinkle salad with lemon juice, cilantro and remaining California raisins; serve.

Nutrition Information (per serving)

Calories 260(17% from fat); Total Fat 5g (sat 2g, mono 0g, poly 0g); Cholesterol 50mg; Protein 29g; Carbohydrates 24g; Fiber 5g; Iron 1mg; Sodium 570mg; Calcium 40mg