Tropical Albacore Salad

Directions

1. Rinse albacore with cool water; pat dry with paper towels.
2. Pace albacore in large skillet in just sufficient water to cover. Season water with lemon and onion slices, bay leaf and black peppercorns to taste.
3. Cover and simmer. Cook 8 min per inch of fish measured at its thickest point. Don't overcook! Albacore should be pink in the center when removed from heat. Drain, cold and break into large chunks.
4. Combine yogurt, lowfat sour cream, chutney, lime juice, green onion celery and lime rind. Blend well. Toss albacore and grapes with dressing. Serve on bed of lettuce and garnish with almonds.
5. This recipe yields 4 servings.
6. Comments: This salad includes a unique dressing of yogurt flavored with chutney and ginger. Chutney, originally from India, is made from minced fruits and spices. There are both sweet and sour varieties on the market today; use a sweet chutney for this recipe. Grated fresh ginger root adds zing to the dressing. Remember which ginger root can be stored in the refrigerator for several weeks, or possibly freeze it and grate the amount needed without thawing.