1. Mix tuna, mayonnaise, sugar and curry powder in medium bowl. Stir in water chestnuts, celery, pineapple, bell pepper and onion until well blended.
2. Arrange 2 toast halves on each plate. Sprinkle pecans over tuna mixture.
*To toast nuts, bake uncovered in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased shallow pan in 350° oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Calories 305 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Carbohydrate 50g (Dietary Fiber 8g)
% DAILY VALUE: Vitamin A 2% Vitamin C 52% Calcium 6% Iron 16%
DIET EXCHANGES: 2 Starch, 2 Very Lean Meat, 1 Vegetable, 1 Fruit, 1 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Curried Tuna Salad With Toasted Pecans recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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