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The Kitchen Table

Looking for an Old Weight Watchers Tuna Recipe

5 years ago

In the 1960s, my sister and I liked the Weight Watchers Tuna Salad. It had apples in it and it was delicious. She tells me that the current WW cookbooks do not have this recipe. Does anyone here have this old recipe>

Featured Answer

amylou321

5 years ago

https://www.weightwatchers.com/us/recipe/summer-tuna-salad-sandwich/59148fc710c5ea5351933d67

is this it?

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Comments (10)

maifleur03
5 years ago
I found my old WW books but they are from the 1970s. There is one called Tuna Waldorf Salad

1 tablespoon lemon juice

1 medium red apple, unpeeled and diced

4 ounces canned tuna, drained and flaked

1/2 medium dill pickle, chopped

1/4 cut chopped ray Chinese cabbage, or 1/2 medium cucumber, peeled and chopped

Lettuce

Sprinkle lemon juice on apple to keep it from turning brown. Combine with remaining ingredients and chill. Serve on a bed of lettuce. Makes one luncheon serving.

My own suggestion would to be use sweet pickle rather than dill.
sheilajoyce_gw thanked maifleur03
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Try buying pricier tuna that is canned in its own juices (not water or oil) and then not draining it, just mix up the meat and juice together. One brand my DH who is on a low sodium diet likes is Rainforest. (25 mg sodium per serving in a 2.5 or 3 serving can, so even if he scarfs the whole can down at once it's still OK). The cans are about 4 bucks each, though. We get them at Hanneford markets. Most low or no sodium tuna is pretty bland, but that particular brand has a very good taste. I think they offer a regular sodium level one, too, but we haven't tried it. I use some lemon juice in it, and if I'm being amibitious and it's going to be eaten in one meal (no left overs) I'll scrape off some fresh lemon zest. (Day old lemon zest can get bitter.) Fresh pepper is good, too, along with finely diced celery. Are you trying to avoid the bad fats and calories in prepared mayo? Homemade mayo can be made with only good fats, and if egg yolks are in your diet, you're good to go. Oil, yolk and a bit of lemon juice and that's it, plus a bit of salt if you like. I use an immersion blender in a small straight-sided canning jar and whizz it right up in the jar, use what I want of a one-egg batch and store it with a canning jar lid on it. (I rarely finish up the batch before it goes bad, and aside from the tinge of guilt I feel throwing out spoiled food, I can always justify to myself when I use oil and an egg yolk, that I not going to actually eat all of those cals and fat, anyway.) Homemade mayo is so much better than any prepared product, it's in a class by itself, and after the first batch or two, seems to take no more trouble than, say, brewing coffee from scratch vs. instant. Something I made the other day with tuna was a gigante bean and tuna salad. Gigante beans are a great potato-y bean, that holds up well in cold salads. It was like tuna mac salad, but much better for you. (I did use homemade mayo and chopped pickles, though.)
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murraysmom Zone 6a OH
5 years ago
I don't know if this is the old one, but I found this one......

2 cans water packed tuna, drained

1/2 small onion

1/2 medium granny smith apple, diced

1/2 bell pepper, diced

1/4 cup celery, diced

1/2 cup mayonnaise

1 tsp lemon juice

1/2 avocado, diced

1 pinch table salt

1 pinch black pepper

1 cup shredded romaine lettuce

1 cup Cos lettuce, shredded

1 cup chopped romaine lettuce

4 large leaves of lettuce

Combine first 7 ingredients in a medium bowl and mix thoroughly.

Fold in avocado and season with salt and pepper, to taste.

Layer 1 lettuce leaf on each sandwich bread or bun. Top with a scoop of tuna salad.
murraysmom Zone 6a OH
5 years ago
The other one I saw was a turkey waldorf salad that you could probably change out the turkey for tuna.

Also the one I listed is the one amylou linked.
MiMi
5 years ago
Maifluer..... does any of your old books happen to have the WW recipe for King Ranch Chicken? Anyone remember it?... it was so delicious, more of a large Casserole I use to cut it up into individual servings and freeze them. If my kids found it forget having any left. The whole family loved it
sheilajoyce_gw
Original Author
5 years ago
I know it didn't have onion in it. So it must be the tuna Waldorf salad Maifleur listed. Thanks everyone. I shall share with my sister. By the way, does anyone have the WW recipe for baked custard? As I recall, it was suggested as a breakfast. She would like to find that recipe too.
maifleur03
5 years ago
last modified: 5 years ago
MiMi sorry I looked and did not see it. I think it must have been a much later recipe.

sheilajoyce did the baked custard have pineapple in it? If so I found one in the book. Further in the book I also found a baked cup custard.
sheilajoyce_gw
Original Author
5 years ago
No pineapple. Maybe it is the cup custard as I think it was baked in single serving size. May I have that recipe too, please? My sister will be thrilled.
Sherry8aNorthAL
5 years ago
This is from 2001.

https://healthdiscovery.net/forums/topic/4476-weight-watchers-king-ranch-chicken/
maifleur03
5 years ago
Cup custard from 1973 WW cookbook

2 egg yolks, lightly beaten

2 cups skim milk

Artificial sweetener to equal 3 teaspoons sugar

salt, does not say how much

1/2 teaspoon vanilla extract

Dash cinnamon or nutmeg

Using small bowl, combine egg yolks, milk, sweetener, salt and vanilla: stir until well blended. Pour mixture into 2 custard cups. Sprinkle with cinnamon or nutmeg. Set cups in baking pan, and pour in about 1/2 inch of hot water. Bake about 1 hour at 325 F. Let cool then chill. Makes two luncheon servings.

As a side note even at that time I knew that I could not use artificial sweeteners so was told to just to limit the use to things that really needed sweetener. This can be made savory by leaving out the sweetener and extract. Both cinnamon and nutmeg are used in savory dishes so depending on your taste you can leave them.

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