Thank you for your wonderful birthday wishes, I am so blessed to belong to such a giving community. XOXO to you all!
The same weekend of my birthday, we were invited to another benchmark birthday party at one of our wonderful neighbours; it was a special “Studio 54” theme! What fun is that? And everyone came dressed like the 70’s — it was glam and it was fun. Thank you Iona (and Tom), and I hope you had an amazing birthday.
Can you believe July is almost over? What ever happened to the summer? We’re still in high humidity and high temperatures so our meals tend to reflect lighter fare and foods that don’t need to be cooked or baked to limit the additional heat. This tuna Waldorf is a lovely adaption of the original Waldorf Salad made by Oscar Tschirky, the maître d’hôtel of the Astoria (the predecessor of the Waldorf Astoria) in New York City sometime between 1893 and 1896*. The original recipe is basically apples, walnuts and celery dressed in mayonnaise, but you know me, I try to healthy up the dish so I’ve made some alterations. I also like to serve it on a bed of greens but you can serve it on toasts or a wrap. We enjoyed this fast and easy dish at the cottage during our renos in early July.
Tuna Waldorf Salad
Serves 2 as a main coarse or 4 as an appetizer
- 1 tin albacore chunk tuna in water or stock (to make this vegetarian, you can omit this or used firm cubed tofu in its place)
- 1 cup diced celery (dice all items similar size)
- 1 green onion finely chopped
- 1/2 cup walnuts (you could give them a toast, if you’d like)
- 1 diced apple
- squirt of lemon juice
- 1/2 tsp chopped lemon thyme
- 1/4 cup Greek yogurt (I used fat free)
- 1 tbsp mayo (I used full strength)
- 1 tbsp lemon juice (I added more lemon juice to imitate the tart flavour of the mayo, so I didn’t need to add more mayo)
- Drain the tuna and set aside.
- Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
- Add the celery, green onion, walnuts and apple to a bowl and combine well.
- Combine the Greek yogurt, mayo and 1 tbsp lemon juice and stir well. Add it to the vegetable fruit mix and coat evenly.
- Add the chunk tuna and stir until equally distributed.
- Serve on a bed of greens or toast.
I know many of the lovely readers of this blog have cottages or summer homes, so I thought I would pass along a little something I invented to help keep the mice off the cutlery in the drawers. Even though the mice don’t tend to enter the cottage during the warmer months, I cannot be 100% sure they are not having a hay-day dancing or whatever all over my cutlery, so I tend to wash them before use (as well as after use). I created this little invention to keep the buggers away from the cutlery, and I specifically chose plexy-glass so it would infuriate them as much as they infuriate me! So there, bugger mice, dance away because you can’t get there from here!
I’m taking a little time off over the next few days so if I am absent from your blog, I do apologize, but I need a bit of a break. See you soon.