Tuna Waldorf Salad
Tuna Waldorf Salad adds a sweet-and-savory twist to classic tuna salad, inspired by a traditional Waldorf salad. Crisp apple, juicy grapes, celery, and walnuts fold into a creamy dressing for this 10-minute recipe.
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This Tuna Waldorf Salad takes the classic combination of crisp apple, juicy grapes, celery, and walnuts and folds them into canned tuna instead of chicken. It’s otherwise the same sweet-and-savory mix you’d find in a traditional Waldorf salad.
If you’ve tried my classic Tuna Salad Recipe, this one is just as flavorful with a little more crunch and that touch of fruity sweetness.
A few notes from my kitchen before you get started:
- Toast the walnuts first. It only takes a few minutes in a dry skillet, and it makes a real difference in flavor. Don’t skip this step if you can help it.
- Reach for a tart apple. Granny Smith balances out the sweetness of the grapes, but any variety you have on hand will work.
- Give it time to chill, if you can. This tastes great right away, but an hour in the fridge lets the flavors settle in and everything come to the same temperature.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. Here’s a quick look at what you’ll need.
Canned tuna is the key ingredient, mixed in with mayonnaise and a squeeze of lemon to form the base. Then traditional Waldorf salad ingredients: grapes, apple, celery, and toasted walnuts are mixed in. Some salt and pepper for simple seasoning rounds everything out.
A note on the tuna: I buy Safe Catch wild ahi yellowfin tuna at Costco in a 6-can pack. It has 43 grams of protein in each can and is a go-to pantry protein in my kitchen.
Serving Suggestions & Storage
I like serving this Tuna Waldorf Salad over a bed of arugula, as shown, for a bit of peppery contrast to the sweetness of the apple and grapes. It’s just as good scooped onto crackers or wrapped in lettuce cups for a light lunch.
Store leftovers in an airtight container in the fridge for up to 3 days. The apple, celery, and walnuts will soften a bit over time, but the salad will still be delicious.
If you want to keep the apples from browning, toss them in a little lemon juice first. Fold them into the salad once they’re coated.
Tuna Waldorf Salad
Ingredients
- 2 5-ounce cans tuna, packed in water, drained
- ⅓ cup mayonnaise
- ½ lemon, juiced
- 1½ cups red grapes, halved
- 1 Granny Smith apple, chopped
- 2 stalks celery, chopped
- ⅓ cup walnuts, toasted and chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Drain the tuna well, as needed, and use a fork to flake it apart in a large bowl.
- Add the mayonnaise and lemon juice, stirring until evenly combined.
- Fold in the grapes, apple, celery, and walnuts.
- Season with salt and pepper to taste. Serve, or cover and chill in the refrigerator for an hour before serving.
Notes
- Toasting the walnuts beforehand adds extra flavor, so don’t skip this step if possible. Simply toast them in a dry skillet for a few minutes, tossing occasionally.
- A tart apple like Granny Smith balances the sweetness of the grapes, but any apple variety will work in the recipe.
- Store in an airtight container in the fridge for up to 3 days. The apple, celery, and walnuts will soften slightly over time but still be good to eat.
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