Pecan Waffles With Tuna-Apple Salad
- Ready In:
- 2hrs 5mins
- Ingredients:
- 27
- Serves:
-
6
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 currants
- 1⁄3 cup coarsely chopped pecans
- 2 tablespoons chopped fresh parsley
- 2 tablespoons snipped fresh chives
directions
- 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.
- Whisk in the buttermilk.
- 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.
- Add the rest of the ingredients and toss to mix; taste and add more salt/pepper, if needed.
- Make the waffles: preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat your oven to 200°.
- Melt the butter; reserve.
- Put the 1/3 cup pecans into the workbowl of a food processor fitted with a metal blade; pulse several times to finely chop.
- Turn the chopped nuts out onto a piece of waxed paper and reserve.
- Add the flour and 1/2 cup pecans into the workbowl and pulse several times to mix, then process until the nuts are pulverized.
- Add in the baking powder, salt, and pepper; pulse once or twice to mix.
- 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.
- Add the melted butter and pulse 3 times.
- Add the parsley, chives, and reserved chopped pecans; pulse to mix.
- You can either pour the batter onto the iron directly from the workbowl or transfer the batter to a wide-mouthed pitcher or bowl.
- Lightly spray or butter the grids or your iron; brush or spray the grids again only if subsequent waffles stick.
- 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.
- Close the lid and bake until very lightly browned and nicely crisped.
- 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.
- 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.
- 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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