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.

　　

Ingredients

serves 4

　　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

　　

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.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.