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United States / Salad
Wikibooks
Tuna Salad (1940)
This classic tuna salad recipe is from the 1940's U.S.
Ingredients
ScaleNo serving count in the source — scale by factor
- tuna, 6–9 1/2 oz / about 170–270 g1 can
- apples, finely chopped1/4
- celery, finely chopped1/2 stalk
- mayonnaise, low fat can work1/4 cup
- lemon juice1 tsp
- spring onions, chopped; or 1/2 tsp dried chopped white or yellow onion1/2
- egg, hard boiled, chopped; or 2 hard boiled egg whites plus a little olive oil1
- black pepper, ground; to taste
- paprika, optional
- lettuce, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Drain and squeeze tuna dry, discarding liquid or reserving for some other use.
Combine tuna, apple, celery, mayonnaise, lemon juice, green onion, egg, and pepper.
Refrigerate 1 hour or more.
Sprinkle with paprika and trim with lettuce, if desired.
