Curried Tuna (or Seitan) Salad Salad

This is a great option for protein and greens.  I make it often during the summer.

INGREDIENTS
Dressing (mayo substitute)
    1/2 cup plain non-fat yogurt
    2-3 T balsamic or cider vinaigrette
          (see "Broccoli Slaw" for an easy homemade version)
    2 t curry powder
    1 T chopped sweet pickles
    1 T very finely minced shallot or onion (optional)
    2-3 very finely minced garlic cloves (optional)
    extra virgin olive oil
    pinch sea salt
    coarsely ground black pepper

PROTEIN

    2 cans of chunk light tuna in packed in water 

          (albacore may have a very high mercury content)

    2 hard boiled eggs, roughly chopped (yolks may be removed)

-or- 

    1/2 pound of seitan; chopped or shredded 

    2 T water chestnuts, chopped 

Salad Salad
    1 large head romaine lettuce, or other beautiful lettuce
    6-8 white button mushrooms, sliced
    1/2 reasonable sized zucchini (about the same volume of the mushrooms), sliced thinly
    1 beautiful tomato, chopped (if you are getting nasty grainy "January Tomatoes," omit this)
    balsamic or cider vinaigrette for dressing

RECIPE
First make the dressing for the tuna (or seitan) salad.  Start by mixing the vinaigrette through the yogurt until smooth.  If you like a bit more viscosity, add a dash of olive oil and mix thoroughly.  Add the curry powder (I use hot madras for this) and mix again.  Add the remaining ingredients mix and taste for balance.

Now, drain the tuna or chop the seitan and put it in a mixing bowl.  Add the egg (or water chestnut) and cover with just enough dressing to coat the ingredients well.

Assemble your greens and top with a scoop of tuna salad.  I love using a little balsamic vinaigrette as the dressing for this salad.  Be sure to use the same vinaigrette that you mixed into the yogurt for the very best tasting salad.

Enjoy!