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Waldorf Tuna Salad

I dress up tuna salad deliciously with apple, raisins, dates and walnuts, then I drizzle it all with a tangy yogurt dressing. —Shirley Glaab, Hattiesburg, Mississippi
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 1 large red apple, chopped
  • 1/3 cup chopped celery
  • 1/3 cup raisins
  • 1/3 cup chopped dates
  • 1/4 cup chopped walnuts
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 4 lettuce leaves
  • 1/4 cup shredded reduced-fat Monterey Jack cheese


  • In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese.
Nutrition Facts
3/4 cup: 340 calories, 12g fat (2g saturated fat), 36mg cholesterol, 495mg sodium, 34g carbohydrate (26g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 starch, 1 fat.

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  • darlyn29
    Jan 1, 2021

    If you are a tuna salad fan, this is a great way to change it up! This is a simple recipe that has a lot of flavor. Definitely a must-try!

  • MarineMom_texas
    Jan 1, 2017

    I made this salad today for lunch. All I can say is Winner! I made a couple of changes. I toasted the walnuts, and added a cooked egg. I omitted the yogurt since I didn't have any but the mayo was perfect. This recipe is not only easy but delicious. I highly recommend it as a Volunteer Field Editor.

  • Grammag
    Apr 2, 2010

    Made this with canned chicken instead, very good, very additive. Have never used the Monterey Jack cheese, I don't think the salad needs it. One of my favorites!