WALDORF TUNA SALAD

SERVES 2 When we made Waldorf Salad in sixth grade, I declined to eat it. To my 8-year-old mind, the original Waldorf salad, created at the Waldorf Astoria Hotel, sounded both gross (apples and mayo?!) and romantic (a glittery hotel in Manhattan!). But now, I appreciate its elegance, its short preparation time, and the contrast of crisp apples and tangy mayo. INGREDIENTS • 1 small apple, diced (about 1 cup (240 ml)) • 2-3 scallions, dark green tops only, thinly sliced (about 1/4 cup (960 ml)) • 4 pecan halves, coarsely chopped (about 2 tablespoons) • 1/4 cup (960 ml) fresh parsley leaves, minced (about 1 tablespoon (15 ml)) • 2 cans (5 ounce) tuna • 1/2 teaspoon (10 ml) mustard powder • 3-4 tablespoons (60 ml) Olive Oil Mayo (p. 43) • salt and black pepper, to taste DIRECTIONS 1. Place the apple, scallion tops, nuts, and parsley in a medium-sized bowl and mix with a fork. 2. Drain the liquid from the tuna and add the tuna to the bowl. Mash it with a fork to break it up until no big chunks remain. 3. Add the mustard and mayo to the bowl and mix with a rubber spatula until blended. Try a bite, then add salt and pepper to adjust the seasonings. If you can stand it, let the tuna salad sit for 15 minutes so the flavors meld. You know how you could do that? Same directions, different ingredients. MEDITERRANEAN TUNA SALAD • 10 black olives, pitted and sliced • 2-3 banana peppers, sliced into rings • 10 fresh mint leaves, minced (about 1 tablespoon (15 ml)) or 1/4 teaspoon dried mint leaves • 1/4 cup (960 ml) fresh parsley leaves, minced (about 1 tablespoon (15 ml)) • 1 teaspoon (5 ml) lemon juice • salt and black pepper, to taste MIDDLE EASTERN TUNA SALAD • 1/4 cup (960 ml) fresh parsley leaves, minced (about 1 tablespoon (15 ml)) • 1/4 teaspoon (20 ml) za’atar • 1/4 teaspoon (20 ml) crushed red pepper flakes or Aleppo pepper • 1/4 teaspoon (20 ml) dried mint leaves • 1/4 teaspoon (20 ml) ground cumin • 1 teaspoon (5 ml) lemon juice • salt and black pepper, to taste TEX-MEX TUNA SALAD • 1/4 cup (960 ml) fresh cilantro leaves, minced (about 1 tablespoon) • 1/4 cup (960 ml) avocado, diced (about 1/2 small avocado) • 1/4 cup (960 ml) tomato, diced (about 1/2 small tomato) • 1/4 teaspoon (20 ml) chili powder • 1/8 teaspoon (40 ml) ground cumin • 1 teaspoon (5 ml) lime juice • salt and black pepper, to taste

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Waldorf tuna salad pairs crisp apple, toasted pecans, and sweet scallion tops with flaked tuna in a tangy olive oil mayo dressing. It is the elegant Waldorf combination reimagined as lunch — ready in ten minutes and far more satisfying than a plain tuna sandwich. Let it rest fifteen minutes before serving and the flavors truly come together.

Pro Tips

• Use the dark green tops of the scallions only. They are milder and fresher than the white bulbs, which would overpower the delicate apple.
• Mash the tuna thoroughly with a fork so no big chunks remain — the salad should be creamy and uniform rather than chunky.
• Toast and chop the pecans coarsely so their crunch shows up in every bite against the soft apple and creamy mayo.
• The 15-minute rest before serving is worth the wait. The mustard and mayo mellow and the apple's sweetness blooms into the dressing.

Frequently Asked Questions

What apple works best in Waldorf tuna salad?

A crisp, slightly tart apple like Granny Smith or Honeycrisp. Soft or mealy apples disappear into the salad instead of adding crunch.

How long does this tuna salad keep?

About 2 days in the fridge. The apple softens slightly over time, so it is best eaten within the first day.

Is this tuna salad paleo?

Yes — the dressing is homemade olive oil mayo with mustard, and the mix-ins are apple, nuts, scallions, and parsley.

Are there other variations in the recipe?

Yes — Mediterranean with olives and mint, Middle Eastern with za'atar and cumin, and Tex-Mex with avocado, tomato, and lime all follow the same method.

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