Curried-Tuna-And-Peach-Salad Sandwich

• 1/4 cup peach preserves
• 1/4 cup mayonnaise
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 2 fresh peaches, peeled and chopped*
• 1 (12-ounce) can tuna packed in water, drained and flaked
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 2 tablespoons diced red onion
• 1/4 cup chopped fresh basil
• 4 green leaf lettuce leaves
• 8 whole-grain bread slices

1. Whisk together first 5 ingredients in a medium bowl. Add peaches and next 5 ingredients; toss gently.
2. Place 1 lettuce leaf on each of 4 bread slices, and spoon tuna mixture evenly over lettuce. Top with remaining 4 bread slices.
3. *Frozen sliced peaches, thawed and chopped (1 1/2 cups), may be substituted for fresh. To remove excess moisture, pat dry with paper towels after chopping.
4. Wine note: "The curry and peach combination finds a great match with Pinot Gris. I like Trimbach Reserve Pinot Gris 2001 $18 because it gives the taster a lively, full-bodied feel. It 'pops' in your mouth. This is a fantastic marriage!" --Rosalind Johnson, Divas Uncorked, Massachusetts

peach preserves, mayonnaise, lemon juice, curry powder, salt, peaches, tuna, celery, red bell pepper, red onion, fresh basil, green leaf, bread slices

Taken from www.myrecipes.com/recipe/curried-tuna-and-peach-salad-sandwich (may not work)