Take ten minutes to assemble this sandwich for a simple dinner when you've made Dakota bread earlier in the day. The dried cranberries, nuts, and seeds in the bread are echoed in the salad itself, elevating this from a plain tuna sandwich to an elegant little bistro number. I like to serve this with baby spinach and/or alfalfa sprouts; it goes well into a tortilla as well. Even if tuna isn't usually your thing, give this a try!
Waldorf-style tuna salad
The salad is adapted from a recipe from Stephanie Nielson of NieNie Dialogues; she has since taken down her cooking blog (although when I emailed her wondering if it was permanent she said that she was planning to put it back up when her surgeries finished) so I'm listing the recipe here as I make it, rather than linking back and noting my modifications.
Dressing:
1/3 c. plain yogurt or mayonnaise
1/4 c. lemon juice
1 T. chili sauce
1/4 t. salt, freshly ground pepper
Salad:
3 cans tuna in water, drained
1/2 c. dried cranberries
1/3 c. chopped red onion
1/3 c. chopped celery
3/4 c. chopped red apple
1/3 c. chopped toasted nuts
1 comment:
I've made this twice now in the last two weeks-it is SO YUMMY! Even my SUPER picky eater loved it-so many flavors and textures mixed together. MMMMM.
Thanks!
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