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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- 1/4 cup chopped walnuts
- 3/4 cup mayonnaise, homemade (page 284) or store-bought
- 2 teaspoons sugar
- 1 teaspoon cider vinegar
- Kosher salt and freshly ground black pepper to taste
- 2 crisp, tart apples, such as Granny Smith, Mutsu or Honeycrisp, peeled, cored, and cut into 1/8-inch cubes
- 3 small cans (about 18 ounces total) canned tuna in spring water, drained and separated into chunks
- 6 tablespoons finely diced red onion
- 1/4 cup chopped fresh parsley
- 8 slices multi-grain bread
Method
- Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally.
- Alternatively, roast the walnuts in a preheated 300F oven for 10 minutes, or until they smell toasted.
- Remove the walnuts to a plate and set aside to cool.
- Whisk together the mayonnaise, sugar, and cider vinegar in a small bowl.
- Add salt and pepper to taste.
- Adjust the seasonings as needed.
- Combine the walnuts, apples, tuna, red onion, and parsley in a bowl.
- Toss with half the dressing.
- Add more dressing, if desired.
- Spread the salad over 4 slices of bread.
- Top with the other 4 slices.
- Cut each sandwich in half, and serve.
