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Tuna Salad with Tamarind or Worcestershire Vinaigrette

This light and very tasty take on tuna salad comes from Sharing Plate, the inspiring food blog by cooking coach Monica Puri Bangia - an incredibly versatile chef who studied at the French Culinary Institute in New York City. Monica makes her home in northern New Jersey, about 15 miles west of Manhattan, and creates simple, palate-pleasing dishes with superior, healthy ingredients. Here's what Monica said about this recipe: "I love tuna salad, especially made with lots of mayonnaise - but then I saw how many calories one tablespoon has. Can you guess? A whopping 90 calories! Instead, I used one of my favorite ingredients, Greek yogurt, to which I added Dijon mustard, sweet pickled relish, and jalapenos. I love the sweet, salty and spicy combination. I added lots of black pepper and some salt. The idea was to add lots of flavor so I wouldn't miss the mayo - and I didn't! The tuna was delicious, especially with the tamarind (or Worcestershire, as explained in the directions) vinaigrette drizzled on top. I was happy to eat a healthy yet satisfying lunch."
Yield: Serves 2
Total Time: 15 min
Prep: 15 min
Cook:
Additional:
Ingredients
¼ cup non-fat Greek yogurt
1 teaspoon Dijon mustard
Dash of hot sauce (optional)
2 teaspoons sweet pickle relish
1 teaspoon chopped pickled jalapeños (optional)
Salt
Mix of salad greens, julienned carrots, cherry tomatoes, etc.
1 teaspoon tamarind concentrate (OR 1 teaspoon Worcestershire sauce. Reduce the amount of vinegar by one-half).
½ teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon white wine vinegar
Preparation
1.  Prepare tuna: Add the tuna, yogurt, mustard, hot sauce, relish, jalapeños and salt to a small bowl. Mix well and check for seasonings. Keep aside.
2.  Make vinaigrette: Add the tamarind concentrate or Worcestershire, mustard, honey, white wine vinegar and salt to a small bowl. Drizzle the olive oil into the mixture while whisking, until it is emulsified.
3.  Prepare to platter with a mix of greens, carrots, etc. Add half of the tuna salad on top and drizzle with tamarind vinaigrette.
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