INGREDIENTS
1 small onion, finely chopped
3 tspn oil from tuna fish
1 pinch hot pepper flakes
1 cup mayonnaise
2-6 1/2 oz. cans tuna (1 with water-drain all water, 1 with oil, drain oil but save 3 tspns)
2-1/4 teaspoon curry powder* (or to taste)
1 10 oz can water chestnuts, drained and finely chopped
1/2 fresh cup bread crumbs placed in just enough softened butter to coat bread crumbs
DIRECTIONS
Preheat Oven to 350 Degrees
Heat tuna oil. Be careful, there may be some water in the oil. Add hot pepper flakes to chopped onions and cook in tuna oil over low heat until done. Remove onions from heat and cool. Flake tuna. In a large bowl, mix together flaked tuna, cooked onions with hot pepper flakes, mayonnaise, curry powder and water chestnuts. Blend well. Place tuna mixture in small loaf pan and bake 15 to 20 minutes until thoroughly warmed through and just starting to brown on top. Remove dish from oven and sprinkle top of dish with buttered bread crumbs, then place under broiler to toast lightly. May be served hot or warm on toast points.
Makes 8 to 10 dip servings.
Steam carrot sticks, cauliflower, whole green beans, yellow squash and apple rings*. Serve veggies side by side in large platter so quests can choose own vegetable mix.
Hint
*Use any good prepared curry powder.
*Core the apple, leave skin on, slice thinly and saute for a few minutes in butter before adding to vegetables for steaming.
*Leftover curried tuna makes a nice day after open-faced sandwich using a toasted and buttered English muffin.
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