Instructions: An impressive presentation for a brunch, lunch, or supper main dish, or a first course. An individual serving consists of a small pineapple shell filled with a mixture of curried seafood and fresh pineapple seasoned with a zesty dressing.

Do-ahead tip: Salad can be prepared a day ahead. Assemble in pineapple shells at serving time. For a buffet, individuals can dish out from pineapple their individual portion. Use 4 half-shells as bowls.

Combine mayo, mustard, catsup, and tamari soy sauce and beat well. Add pimiento, chives, green pepper, parsley, hard-cooked egg, and horseradish, and beat again. Add dressing to seafood and pineapple mixture and toss lightly.

Chill mixture and pineapple shells separately until serving time.

Garnish:
1 lemon, cut into wedges
Crisp watercress

Cut each pineapple in half lengthwise. Using a small sharp knife, cut along both sides of the core at an angle, pull out core, and discard. Carefully cut out pineapple pulp leaving about a 3/8 inch thick shell. Cut pineapple pulp in thin strips or small chunks, and place in mixing bowl. In separate bowl, combine tuna and shrimp. Sprinkle with curry powder and toss lightly. Add seafood to pineapple strips (or chunks).

Presentation: Fill each pineapple shell with salad mixture. Garnish with watercress and lemon wedges.

Yield: 8 generous servings - 1/2 pineapple per person.

Pineapple shells would also be nice filled with a fruit salad made up of fresh fruits: strawberries, peaches, apples, pears, the pineapple, grapes, etc, etc.

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