“I miss the sweet pickle relish,” he said, oh-so-sadly.
Which got me thinking: is there a healthy way to make tuna salad with a touch of sweetness and crunch?
And then I remembered the Waldorf salad.
When we made Waldorf Salad in sixth-grade home ec class, I declined to eat it. The concoction was created at the Waldorf Hotel (later to be the Waldorf-Astoria) in New York in the 1890s. To my 8-year- old mind, the original Waldorf salad 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.
Waldorf salad appeared in a cookbook in 1928, and it was so popular, it was featured in Cole Porter’s “You’re the Top” from the musical Anything Goes.
You’re the top!
You’re a Waldorf salad.
You’re the top!
You’re a Berlin ballad.
You’re the boats that glide
On the sleepy Zuider Zee,
You’re an old Dutch master,
You’re Lady Astor,
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
salt and black pepper, to taste
1. Place 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 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.
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