Tuna and Apple Curried Salad Compote

1. 1

   To make the curry mayo, mix eggless mayo with pureed mango chutney and curry powder in a small blender.

2. 2

   Add some low-fat organic milk to thin if necessary.

3. 3

   Drain the tuna and mix well with curry mayo and a pinch of salt.

4. 4

   Add the celery, celery leaves, and onion and mound the tuna on two plates on top of a nest of chicory leaves.

5. 5

   Place the wedges of apples into the tuna and scatter the red pepper over all.

6. 6

   Garnish with baby celery ribs.

7. 7

   Serve with whole wheat bread toast points dipped in chopped parsley.

* Per serving · 4 servings · Values may vary.