Tuna Salad With Apples Celery Pecans Food

TUNA SALAD WITH APPLES, CELERY & PECANS

Steps:

• Mix together using a fork drained tuna, chopped apples, diced celery and halved pecans in a large mixing bowl. Add mayo, mustard, lemon juice and cracked pepper. Mix well, making sure all tuna is shredded. Serve on croissants or with crackers.

APPLE PECAN TUNA SALAD

Steps:

• Chop unpeeled Granny Smith (or any tart, crunchy apple -- Fuji and Gala are also good).
• Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly.
• Add drained tuna fish and flake, mixing with apples.
• Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More "pastey" texture is better for sandwiches.
• Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).

CELERY, APPLE & PECAN SALAD

Steps:

• Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
• In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
• Add celery and apple. Toss gently to combine.
• Crumble toasted pecans on top, serve immediately.

CURRY APPLE TUNA SALAD

Steps:

• Mix tuna, apples and walnuts with a fork in a medium bowl.
• Add mustard and mayonnaise to taste (amounts are suggestions).
• Shake in curry powder and mix.

PECAN WAFFLES WITH TUNA-APPLE SALAD

Steps:

• Make the salad: In a bowl, whisk the mustard, vinegar, salt, pepper, and honey together; slowly add the olive oil, whisking all the while, until the dressing is well blended and does not separate.
• Whisk in the buttermilk.
• Drain the tuna and empty it into the bowl, pulling it out of the cans with the tines of a fork--a method that produces large chunks.
• Add the rest of the ingredients and toss to mix; taste and add more salt/pepper, if needed.
• Make the waffles: preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
• Melt the butter; reserve.
• Put the 1/3 cup pecans into the workbowl of a food processor fitted with a metal blade; pulse several times to finely chop.
• Turn the chopped nuts out onto a piece of waxed paper and reserve.
• Add the flour and 1/2 cup pecans into the workbowl and pulse several times to mix, then process until the nuts are pulverized.
• Add in the baking powder, salt, and pepper; pulse once or twice to mix.
• In a bowl, whisk together the milk and eggs; with the motor running, add the egg mixture to the food processor, processing until just blended.
• Add the melted butter and pulse 3 times.
• Add the parsley, chives, and reserved chopped pecans; pulse to mix.
• You can either pour the batter onto the iron directly from the workbowl or transfer the batter to a wide-mouthed pitcher or bowl.
• Lightly spray or butter the grids or your iron; brush or spray the grids again only if subsequent waffles stick.
• Spoon out 1/2 cup of batter (or the amount recommended by your waffles manufacturer) onto the iron and spread it gently across the grids with a metal spatula or wooden spoon.
• Close the lid and bake until very lightly browned and nicely crisped.
• Serve immediately or keep finished waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
• You can enjoy these waffles when they're just slightly warm or even at room temperature, but their flavor is nuttier when they are hot.
• Serve--toss the salad once before serving; place a waffle in the center of a plate and top with a generous helping of Tuna-Apple Salad.