Take some fresh Yellowfin tuna steaks, put them in a pot and cover with water, adding a teaspoon of cider vinegar.  The vinegar will keep the tuna white.  Place on the stove and gently boil for about 15 minutes, or until thoroughly cooked. 

When cooked, empty out the water and place the tuna in a bowl to cool.  When it has cooled a bit, flake until very fine, just as if you were using tinned tuna.  Once flaked, add finely chopped onion, chopped parsley – fresh or from the jar, Coleman’s mustard powder – about ½ tsp, curry powder – about 1-1½ tsps., salt and pepper, and don’t forget the mayonnaise.  The curry powder, mustard powder, salt and pepper should br added to suit your taste buds. 

This can be used for tuna sandwiches, tuna salad or a tuna dip.  For the tuna dip, I usually add more curry powder and mayonnaise.  I also sometimes bake it in the oven, for a warm dip.