Curried Tuna And Fruit Salad
|Light mayonnaise||2 Tablespoon|
|Plain yogurt||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Mango chutney||1 Tablespoon|
|Canned tuna||12 1⁄2 Ounce (Bumble Bee White Or Light Solid Or Chunk)|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Red apple||1 Cup (16 tbs), cored and diced|
|Green tart apple||1 Cup (16 tbs), cored and diced|
|Seedless grapes||1 Bunch (100 gm), halved length-wise (Red Or Green)|
|Cantaloupe/Honey dew melons||2 Small|
Combine mayonnaise, yogurt, lemon juice, curry powder and mango chutney.
Gently fold in remaining ingredients.
Season to taste and chill.
Flute and seed melons.
Refrigerate until ready to fill.
Fill hollows with mixture and garnish with almonds and grapes.