Categories: Lunch, Tuna, Waffles

Ingredients

• Waffles:
• 4 tablespoons unsalted butter
• 1/3 cup pecans
• 1 1/4 cups all-purpose flour
• 1/2 cup pecans
• 2 teaspoons double-acting baking powder
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/3 cups milk
• 2 large eggs
• 2 tablespoons chopped fresh parsley
• 2 tablespoons snipped fresh chives
• Tuna-Apple Salad:
• 2 tablespoons Dijon mustard
• 1/4 cup white wine vinegar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon fresh ground black pepper (to taste)
• 2 teaspoons honey
• 2/3 cup extra-virgin olive oil
• 1/4 cup buttermilk
• 2 (12 1/4 ounce) cans white meat tuna (in water or oil)
• 2 red delicious apples, cored and cut into small dice (do not peel)
• 2 celery ribs, cut into small dice
• 1 large red bell pepper, seeded, deveined, and cut into small dice
• 6 scallions, finely sliced (white part only)
• 1/2 cup plump moist currant
• 1/3 cup coarsely chopped pecans
• 2 tablespoons chopped fresh parsley
• 2 tablespoons snipped fresh chives

Directions

1. Make the salad: In a bowl, whisk the mustard, vinegar, salt, pepper, and honey together; slowly add the olive oil, whisking all the while, until the dressing is well blended and does not separate.

2. Whisk in the buttermilk.

3. Drain the tuna and empty it into the bowl, pulling it out of the cans with the tines of a fork—a method that produces large chunks.

4. Add the rest of the ingredients and toss to mix; taste and add more salt/pepper, if needed.

5. Make the waffles: preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.

6. Melt the butter; reserve.

7. Put the 1/3 cup pecans into the workbowl of a food processor fitted with a metal blade; pulse several times to finely chop.

8. Turn the chopped nuts out onto a piece of waxed paper and reserve.

9. Add the flour and 1/2 cup pecans into the workbowl and pulse several times to mix, then process until the nuts are pulverized.

10. Add in the baking powder, salt, and pepper; pulse once or twice to mix.

11. In a bowl, whisk together the milk and eggs; with the motor running, add the egg mixture to the food processor, processing until just blended.

12. Add the melted butter and pulse 3 times.

13. Add the parsley, chives, and reserved chopped pecans; pulse to mix.

14. You can either pour the batter onto the iron directly from the workbowl or transfer the batter to a wide-mouthed pitcher or bowl.

15. Lightly spray or butter the grids or your iron; brush or spray the grids again only if subsequent waffles stick.

16. Spoon out 1/2 cup of batter (or the amount recommended by your waffles manufacturer) onto the iron and spread it gently across the grids with a metal spatula or wooden spoon.

17. Close the lid and bake until very lightly browned and nicely crisped.

18. Serve immediately or keep finished waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch.

19. You can enjoy these waffles when they’re just slightly warm or even at room temperature, but their flavor is nuttier when they are hot.

20. Serve—toss the salad once before serving; place a waffle in the center of a plate and top with a generous helping of Tuna-Apple Salad.

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