This dish can be served as a sandwich filling or as a stand-alone salad accompanied by favorite lettuces and veggies. We use canned tuna packed in spring water because it’s lighter than tuna packed in oil, and we make sure the apple is tart and crisp. Granny Smith apples are fine, but also Mutsu, Honeycrisp, or any good local crispy, tart apple will do. Add half the dressing at first and see if you need more—it’s up to you how well coated you want the tuna and apples to be.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 300°F oven for 10 minutes, or until they smell toasted. Remove the walnuts to a plate and set aside to cool.
Step 2
Whisk together the mayonnaise, sugar, and cider vinegar in a small bowl. Add salt and pepper to taste. Adjust the seasonings as needed.
Step 3
Combine the walnuts, apples, tuna, red onion, and parsley in a bowl. Toss with half the dressing. Add more dressing, if desired.
Step 4
Spread the salad over 4 slices of bread. Top with the other 4 slices. Cut each sandwich in half, and serve.
