Waldorf tuna salad
6 servings
20 minutes
Waldorf salad is a symbol of elegance and sophistication that originated in the famous New York hotel Waldorf Astoria in the late 19th century. The classic combination of crisp apples, fragrant celery, and walnuts gains new depth with the addition of tender tuna. This recipe variation offers a balance of freshness, richness, and softness complemented by a creamy mayonnaise and sour cream dressing. Light yet nutritious, the salad is perfect for both festive tables and light dinners. Served on crisp iceberg lettuce leaves adds an exquisite texture to the dish, while lemon juice highlights the fresh, slightly sweet flavor of the apples. Waldorf salad with tuna is a harmony of flavors and a true gastronomic classic with a modern twist.
1
Cut the apples. First into quarters, then into small cubes. Place in a deep bowl and drizzle with lemon juice to prevent browning.
- Apple: 4 pieces
- Lemon juice: 1 tablespoon
2
Mix sliced celery and crushed walnuts in a bowl. Add to the apples.
- Celery stalk: 6 pieces
- Crushed walnuts: 100 g
3
Remove the tuna from the can, mash it with a fork, and add it to the celery with nuts.
- Canned tuna in brine: 400 g
4
For the sauce, mix mayonnaise and sour cream. Add salt to taste.
- Sour cream: 4 tablespoons
- Mayonnaise: 6 tablespoons
5
Serve the salad on iceberg lettuce leaves.
- Iceberg lettuce: 1 piece
