Crunchy Tuna Waldorf Salad Recipes

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.

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!

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.;

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.

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.

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.

Steps:

• Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Steps:

• Mix tuna, celery, mayo, pickle relish and pepper until well blended.
• Cover 4 of the toast slices evenly with the tuna mixture; top with the remaining toast slices.

Steps:

• Mix ingredients until well blended.

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

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.

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.

Steps:

• In a small bowl, combine the mayonnaise, sour cream, garlic powder, salt and pepper. In a large bowl, combine the lettuce, tuna and peas. Add mayonnaise mixture; toss to coat. Stir in chow mein noodles. Serve immediately.