The above illustration used in the July 12 Food Section is reprinted here in the original form. A portion of the illustration appeared with the article "Tuna of a Different Stripe" with stars inked into the upside down fish. In the orginal, by It's a Joy Graphics available at Small Images, the upside down fish was in red ink. Illustration, no caption CAPTION: (NEW-LINE)Illustration, no caption, by It's a Joy Graphics available at Small Images
If lunch has become as predictable as the bills at the first of the month, consider protein-rich, low-priced, low-calorie tuna.
The following recipes, from around the world, are enticingly different
King Tut's Tuna Enchantment
(2 servings) 1 can (7 ounce) tuna, packed in water 1/2 teaspoon ginger 1/4 teaspoon cardamon or 1/4 teaspoon cloves 1/2 teaspoon cinnamon 1/4 cup shredded coconut 1/4 cup slivered almonds 2 tablespoons coconut cream (available in drink/bar section of market) 2 tablespoons pineapple yogurt
Optional: 1 crushed banana, increase yogurt to 3 tablespoons
Stir ingredients together, mixing till well blended. Drain tuna and rinse. Serve on cinnamon-raisin toast.
Dragon Lady's Sesame Tuna
(2 servings) 1 can (7 ounces) tuna 2 tablespoons soy sauce 2 tablespoons crunch peanut butter 2 tablespoons sesame seeds 1 teaspoon sesame oil 1/4 teaspoon minced garlic 1/4 teaspoon sugar 1/4 teaspoon ginger 1 tablespoon yogurt 3 tablespoons finely chopped peanuts 1 sliced scallion (white and green part)
Drain tuna well and rinse. Stir peanut butter into soy sauce until well blended. Add rest of ingredients, mixing well. Serve on toasted pita bread.
CURRIED ORIENTAL TUNA SALAD
(2 servings) 1 can (7 ounces) tuna 3 tablespoons lemon yogurt 2 slices crispy crumbled bacon 1/4 cup slivered water chestnuts 1/2 cup chopped walnuts 1/2 teaspoon curry powder 1/4 teaspoon chili powder
Optional: 1 peeled and cubed apple.
Drain tuna well and rinse. Stir curry powder and chili powder into yogurt. Add rest of ingredients, blending well. Serve on melba toast or toasted sesame pita bread.
INDONESIAN STAR TUNA
(2 servings) 1 can (7 ounces) tuna 2 teaspoons sesame seeds 1 stalk celery, diced 1 tablespoon freshly chopped parsley, preferably Chinese parsley 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/2 teaspoon ground coriander 2 tablespoons tahini or sesame seed cream 1 to 3 tablespoons pineapple yogurt
Optional: 1/8 teaspoon cinnamon.
Drain tuna well and rinse. Blend ingredients together. Serve on cinnamon toast.
SPICY CALCUTTA TUNA
(2 servings) 1 can (7 ounces) tuna 1 riced hard-cooked egg 1/2 teaspoon curry powder 1/4 teaspoon chili powder 1/2 teaspoon ground cumin 1 teaspoon chopped parsley 2 tablespoons chopped onion 2 tablespoons yogurt
Optional: For a spicier salad, add 1/4 teaspoon cayenne pepper.
Drain tuna and rinse. Mix all ingredients together. Serve on protein bread or pita rounds.