recipe exchange
resources
Curried Chutney Tuna Spread
Makes 4 cups
3 7-oz. cans water-packed tuna, drained and flaked
1 small apple, diced
4 Tbs. mango chutney
1 tsp. curry powder, or to taste
2 Tbs. fresh lemon juice
4 sprigs fresh parsley
1 Tbs. celery seed (optional)
1/3 cup mayonnaise
salt and pepper to taste
chopped parsley or cilantro for garnish
mini-bagel halves, toasted
In a food processor combine tuna, chutney, curry, lemon juice, parsley sprigs, celery seed and mayonnaise. Process until mixture forms a rough paste.
Taste for salt and pepper and put mixture into a serving bowl. Sprinkle with chopped parsley or cilantro. Serve with toasted mini-bagels.
(Loise Fiszer)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
3 7-oz. cans water-packed tuna, drained and flaked
1 small apple, diced
4 Tbs. mango chutney
1 tsp. curry powder, or to taste
2 Tbs. fresh lemon juice
4 sprigs fresh parsley
1 Tbs. celery seed (optional)
1/3 cup mayonnaise
salt and pepper to taste
chopped parsley or cilantro for garnish
mini-bagel halves, toasted
In a food processor combine tuna, chutney, curry, lemon juice, parsley sprigs, celery seed and mayonnaise. Process until mixture forms a rough paste.
Taste for salt and pepper and put mixture into a serving bowl. Sprinkle with chopped parsley or cilantro. Serve with toasted mini-bagels.
(Loise Fiszer)
Comments
Be the first to comment!
Leave a Comment
In order to post a comment, you must first log in.
Are you looking for user registration? Or have you forgotten your password?
All