Tuna and Apple Curried Salad Compote

To make the curry mayo, mix eggless mayo with pureed mango chutney and curry powder in a small blender. Add some low-fat organic milk to thin if necessary. Drain the tuna and mix well with curry mayo and a pinch of salt. Add the celery, celery leaves, and onion and mound the tuna on two plates on top of a nest of chicory leaves. Place the wedges of apples into the tuna and scatter the red pepper over all. Garnish with baby celery ribs. Serve with whole wheat bread toast points dipped in chopped parsley.