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From the Waldorf-Astoria Hotel to your lunch
box: the Waldorf tuna salad. Photo courtesy of StarKist.
Waldorf Salad was created in 1896 by Oscar Tschirky, the maître d’hôtel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were later added to the recipe, and subsequent variations included grapes. You can update this old-fashioned favorite of the “ladies who lunch” by adding tuna, which gives it universal appeal. Here’s a quick recipe from StarKist. Prep Time: 10 Minutes. Serves 2.
– 2 cans (4 ounces) tuna, drained and chunked (or one 6.4-ounce pouch or two 2.6-ounce pouches)
– 2 tablespoon lemon juice
– 1/3 cup raisins
– 1/2 cup mayonnaise
– 1/4 teaspoon ground cinnamon
– 3 apples, medium, cored and cubed
– 1 cup celery, chopped
– 1/3 cup walnuts or pecans, chopped
– 1/4 cup milk
– Lettuce leaves
How about Barack Obama’s favorite tuna salad recipe?
Go gourmet with a recipe for seared sesame tuna with lemongrass and lychee coulis.
Our editor’s favorite tuna recipe is Daniel Boulud’s tuna tartare.
1. In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts and tuna; toss gently.
2. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. Pour dressing over apple-tuna mixture; toss gently to coat.
3. Serve over greens.
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