Curried Chutney Tuna Spread

Makes 4 cups

3 7-oz. cans water-packed tuna, drained and flaked
1 small apple, diced
4 Tbs. mango chutney
1 tsp. curry powder, or to taste
2 Tbs. fresh lemon juice
4 sprigs fresh parsley
1 Tbs. celery seed (optional)
1/3 cup mayonnaise
salt and pepper to taste
chopped parsley or cilantro for garnish
mini-bagel halves, toasted

In a food processor combine tuna, chutney, curry, lemon juice, parsley sprigs, celery seed and mayonnaise. Process until mixture forms a rough paste.

Taste for salt and pepper and put mixture into a serving bowl. Sprinkle with chopped parsley or cilantro. Serve with toasted mini-bagels.
(Loise Fiszer)