A delightful twist on the classic tuna salad, featuring warm spices and a touch of sweetness.
Heat the olive oil in a small saucepan over low heat and stir in the curry powder. Cook gently for a few minutes until fragrant.
Cooking the curry powder in oil releases its aroma and enhances its flavor.
Finely chop the red onion and crystallized ginger.
Use a sharp knife to ensure clean cuts and preserve the texture of the ingredients.
In a mixing bowl, whisk together the mayonnaise, rice vinegar, and Dijon mustard until smooth.
Ensure the dressing is well blended for a consistent flavor throughout the salad.
Add the cooked curry powder, chopped onion, ginger, pecans, and cayenne pepper to the dressing and mix well.
Mix thoroughly to evenly distribute the flavors.
Gently fold in the tuna using a fork, breaking it into smaller pieces as you mix.
Be gentle to maintain some texture in the tuna.
Serve the salad immediately or chill in the refrigerator before serving.
Serve with crackers, on bread, or over a bed of greens for a versatile dish.
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