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updated: Mar 20, 2010, 9:30 AM
By Leah Etling
This week I'll share a recipe for tuna salad. It's drastically different from the tuna salad that I grew up with, and it has great kick.
Erik's Tuna Salad
-1 1/2 cans tuna
-1 ½ cups shredded baby spinach
-1 red bell pepper, diced
-1/2 cup shredded carrot
-1/4 cup tiny-diced leek
-1 teaspoon curry powder
-3 tablespoons mayo
-1 tablespoon mustard
-salt and pepper to taste
Mix everything together and serve on a bed of fresh greens, on toast, or even as a sandwich. I had this for lunch as I was writing this column, and it was delicious See photo on the right.
Erik gets credit for the next recipe too, because he took me to the Asian grocery, where we bought the magic curry paste that makes this recipe possible. Here's a picture of it:
All you need is this stuff, coconut milk, whatever ingredients your ideal curry might have, and some rice, and you're set for a delicious dinner.
Super Easy Masman Curry
¼ cup Masman curry paste
1 can coconut milk
Mix over medium heat for 3-4 minutes, and add:
8-14 raw, clean, uncooked shrimp
Diced squid (Gelson's sells clean frozen squid for $5 a pound)
1-2 cleaned diced chicken breasts
Diced sirloin steak, with fat removed
Cook for 4-5 minutes. Add another can of coconut milk AND
1 diced red bell pepper
1 whole sweet onion, diced in large pieces
1 cup diced raw green beans
6-8 thinly sliced baby potatoes
And cook just below boiling for about 15 minutes, or until vegetables are soft.
Serve over rice with diced green onions.
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