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Asian Spicy Tuna Salad
November 08, 2010

This was really different, which is why I liked it! All the flavors went together really well. I did make this an hour before I ate it, so the flavors would mesh together a bit. I did use a couple green onions, I upped the curry to a full teaspoon and I used olive oil mayonnaise. I did not have fresh ginger so I used 1/4 tsp. ground ginger. I also added 1/2 teaspoon garlic powder. I spread this on cucumber slices and it was a really enjoyable lunch.

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