1/3 c. mayonnaise
1/2 tsp. curry powder
1 tbsp. chopped onion
2 cans (7 oz. each) tuna, drained
1 1/2 c. drained Dole Pineapple chunks (No. 2 or 1 lb. 4 oz. can)
1 c. sliced celery

Combine mayonnaise, curry powder and chopped onion and let stand to blend the flavors. Meanwhile break tuna into bite size chunks and combine with the drained pineapple and celery. Toss with mayonnaise and serve in lettuce cups. Makes 4 to 6 luncheon servings.