Crunchy Waldorf Salad With Tuna Recipes

TUNA WALDORF SALAD

Steps:

• In a large bowl, toss together apples and lemon juice. Add clery, raisins, walnuts and tuna; toss gently. In a medium bowl, combine mayonnaise, milk and cinnamon; blend well. (For a sweeter dressing add sugar.) Pour dressing over apple-tuna mixture; toss gently to coat.;

WALDORF TUNA SALAD

Steps:

• In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese.

CRUNCHY WALDORF SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Gently stir in the celery, walnuts, raisins and mayonnaise. Refrigerate until serving. If desired, sprinkle with cinnamon and nutmeg and serve on lettuce leaves.

CRUNCHY WALDORF SALAD WITH TUNA

Steps:

• In a medium bowl combine tuna, apple, celery, walnuts and raisins; set aside.
• In a small bowl combine yogurt and mayonnaise. Then add to the tuna bowl; toss gently. Add seasonings of your choice (optional) Cover and chill before serving.
• To serve: line 4 salad plates with lettuce leaves. Sprinkle cheese over lettuce. Spoon tuna mixture on top of cheese.

TART AND CRUNCHY FRESH TUNA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
• Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
• Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!

TUNA-SALAD WRAPS

Steps:

• Make dressing: In a medium bowl, whisk together reduced-fat mayonnaise, fresh lemon juice, and tomato-based chili sauce; season generously with coarse salt and ground pepper.
• Stir in solid white tuna. Stir in ingredients from either the Waldorf variation or Classic variation, if desired.
• Warm lavash or sandwich wraps. Place a leaf of green-leaf lettuce in center of each piece of bread; spoon tuna mixture on top. Fold opposite sides of bread over filling; roll tightly into a cylinder, ending seam side down. With a serrated knife, cut sandwiches in half crosswise.

TUNA WALDORF SALAD

Steps:

• Sprinkle Lemon juice over apples right after chopping.
• Mix together rest of ingredients.
• Use more mayonnaise if you want a creamier filling.
• Use as a filling for sandwiches or puffs.
• Note: For sandwiches I like to use the courser grained breads.
• For puffs use shells as for cream puffs.
• Serve either at room temperature or chilled.

CRISP WALDORF SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, honey and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until serving.

CRUNCHY TUNA WALDORF SALAD

Steps:

• 1. In a medium bowl, combine tuna, apple, celery, walnuts and raisins; set aside.
• 2. In a small bowl combine yogurt and mayonnaise. Add to tuna-fruit mixture; toss gently. Cover, chill before serving.
• 3. To serve, line 4 salad plates with lettuce leaves. Sprinkle cheese over lettuce. Spoon tuna-fruit mixture on top of cheese.