This salad includes a unique dressing of yogurt flavored with chutney and ginger. Chutney, originally from India, is made from chopped 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 that ginger root can be stored in the refrigerator for several weeks, or freeze it and grate the amount needed without thawing.

1 to 1-1/2 pounds Pacific troll-caught albacore steaks
6 tablespoons low-fat plain yogurt
2 tablespoons sour cream
2 tablespoons chutney
1-1/4 teaspoon grated ginger root
2-1/2 teaspoons lime juice
2 tablespoons chopped green onion
2 tablespoons diced celery
1-1/2 teaspoon grated lime rind
1/2 cup sliced grapes
2 tablespoons sliced roasted almonds

Rinse albacore with cold water; pat dry with paper towels. Pace albacore in large skillet in just enough water to cover. Season water with lemon and onion slices, bay leaf and black peppercorns to taste. Cover and simmer. Cook 8 minutes per inch of fish measured at its thickest point. Do not overcook! Albacore should be pink in the center when removed from heat. Drains cool and break into large chunks. Combine yogurt, 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.