YOUR SOLIN GENERATED RECIPE
Tuna Waldorf Salad with Toasted Walnuts
Flaky tuna tossed with crisp apples and celery in a bright lemon-olive oil vinaigrette, topped with crunchy toasted walnuts and a hard-boiled egg.
INGREDIENTS
6 oz Canned tuna
1 large Egg
0.5 cup Celery
0.5 medium Apple
0.5 cup Cucumber
0.5 oz Walnuts
1 tbsp Olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dijon mustard
PREPARATION
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and slicing.
Toast the walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden.
In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper to create a clean vinaigrette.
In a large bowl, combine the drained tuna, diced celery, diced apple, and diced cucumber.
Pour the dressing over the tuna mixture and toss thoroughly to ensure every ingredient is well coated.
Transfer the salad to a plate and garnish with the toasted walnuts and the sliced hard-boiled egg.