Waldorf Tuna 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.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

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:

• 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.

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:

• Drain the tuna and flake with a fork. Place into a mixing bowl.
• Combine the other ingredients and add to the bowl with the tuna.
• Add the mayo and stir gently to combine.
• Serve with your favorite toasted bread.