Tangy Tuna Toss
|Tuna||6 1⁄2 Ounce, drained, flaked|
|Hard-cooked eggs||2 , chopped|
|Finely chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs), with tops|
|Lemon juice||1 Tablespoon|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Sweetened rhubarb sauce||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Margarine||1 Tablespoon, melted|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Shredded cabbage||2 Cup (32 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
Mix first 8 ingredients together.
Saute walnuts in margarine for a few minutes; drain on paper towel.
Mix mayonnaise and curry powder together.
Add it to tuna mixture and blend well; chill.
Just before serving, add walnuts.
Serve on cabbage mixed with a little mayonnaise to moisten.