1 1/2 c. orzo (rice shaped pasta) or macaroni
1 c. mayonnaise
3/4 c. mango chutney, chopped
2-3 tbsp. curry powder
1 tsp. cider vinegar
1/2 tsp. salt
2 (6 1/2 oz.) cans solid white tuna, drained and broken into chunks
4 scallions, thinly sliced
1 red or green pepper, stemmed, seeded, and cut into thin strips
1/3 c. sliced celery
3 tbsp. raisins

Cook pasta in at least 4 quarts of boiling, salted water until al dente, or according to package directions. Drain in a colander and rinse under cold running water until cool. Drain again, shaking the colander vigorously. Combine the mayonnaise with the chutney, curry to taste, vinegar, and salt in a large bowl. Fold in the tuna, scallions, pepper, celery, raisins, and orzo/macaroni. Cover and chill for several hours. If desired, serve the salad over shredded Iceberg lettuce. Serves 4.