Recipe - Cucumber Rounds With Curried Tuna Salad

2 Seedless English cucumbers

CURRIED TUNA SALAD
7 ounce Canned tuna
One fourth cup Currants
One fourth cup Chopped toasted pecans
One half cup Mayonnaise
1 tablespoon Red wine vinegar
2 tablespoon Chopped chutney
Curry powder; to taste
One fourth cup Fresh parsley; minced

Cut each English cucumber crosswise into approximately 20 slices, each
slightly less than One fourth inch thick. Cucumbers can also be peeled, striated
with fork tines, or cut into decorative shapes with biscuit cutters. Drain
the tuna well and put it in a mixing bowl. Add the remaining tuna salad
ingredients and mix well. Refrigerate until ready to use. Spoon some of the
mixture on top of each cucumber slice. Makes 40 hors d'oeuvres. Formatted
by Lynn Thomas dcqp82a@prodigy.com. Source: Martha Stewart's Hors
d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods.

Recipe by: Martha Stewart's Hors d'Oeuvres

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
24, 1998