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)
• 2-3 scallions, dark green tops only, thinly sliced (about 1/4 cup)
• 4 pecan halves, coarsely chopped (about 2 tablespoons)
• 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
• 2 cans (5 ounce) tuna
• 1/2 teaspoon mustard powder
• 3-4 tablespoons 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) or 1/4 teaspoon dried mint leaves
• 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
• 1 teaspoon lemon juice
• salt and black pepper, to taste
MIDDLE EASTERN TUNA SALAD
• 1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
• 1/4 teaspoon za’atar
• 1/4 teaspoon crushed red pepper flakes or Aleppo pepper
• 1/4 teaspoon dried mint leaves
• 1/4 teaspoon ground cumin
• 1 teaspoon lemon juice
• salt and black pepper, to taste
TEX-MEX TUNA SALAD
• 1/4 cup fresh cilantro leaves, minced (about 1 tablespoon)
• 1/4 cup avocado, diced (about 1/2 small avocado)
• 1/4 cup tomato, diced (about 1/2 small tomato)
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1 teaspoon lime juice
• salt and black pepper, to taste
