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CURRIED TUNA SALAD

1/2 cup plain yogurt
1/2 cup mayonnaise
1 tbsp freshly squeezed lemon juice
2 tbsp hot or mild curry powder
1/4 cup cashew or macadamia nuts
2 7-oz cans tuna, drained and flaked, or 1 lb fresh tuna fillets, grilled
1 cup finely chopped unpeeled apple
1/4 cup finely chopped sweet pickle or pickle relish
1/2 cup raisins or dried currants, plumped in hot water for 15 minutes
2 tbsp minced green onion, with some tops
Minced fresh parsley, preferably flat-leaf type

In a small bowl combine yogurt, mayonnaise, lemon juice and curry.
Blend well and set aside.

Toast nuts, chop coarsely and set aside.

In a larger bowl combine flaked tuna, apple, pickle, drained raisins
or currants, onion and nuts. Stir in yogurt dressing to taste.
Transfer to a serving bowl or mound on a platter or individual
plates. Sprinkle with parsley. Serves 4 as a salad course, 2 to 3
as a main course.

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