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February 7, 2011

This is one of those dishes that sounds awful.  Tinned tuna with pineapple and orange chunks!  What is she thinking?  However it is a true culinary surprise and tastes fantastic.  Based on a version I found in a 90s Readers Digest Cookbook, this dish is truly delightful on a hot summer’s day.  I think it is the creamy curry dressing that melds all the flavours together.

Serves 1

1/2 415 g tin of tuna in brine.

1 circle of fresh pineapple cut into pieces

1 orange peeled and cut into segments then cut into pieces

about 8-10  seedless green grapes (cut into halves if you like otherwise leave whole)


1.  Prepare all the fruit.  Arrange chunks of tuna on a plate and arrange fruit artistically over the tuna.

2. Prepare Curried Sour Cream Dressing.

3.  Chill the prepared tuna/fruit plate and the Curry Sour Cream Dressing in the fridge for two hours.

4.  After two hours assemble, pour over dressing and serve.

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