Richards Old-fashioned Tuna Salad
From oldgringo 17 years ago
- - to make
- Serves 4
This Old-Fashioned Tuna Fish Salad takes me back to the old 1950s Drug Store and Five & Dime lunch counters.
Ingredients
- 1 12-oz can chunk light tuna; chilled, drained well shopping list
- 1/4 cup finely diced celery shopping list
- 2 tablespoons finely chopped scallion shopping list
- 1 tablespoon finely diced onion shopping list
- 2 tablespoons finely diced bread & butter pickles shopping list
- 1 tablespoon finely diced sweet gherkins shopping list
- 1 finely chopped hard-boiled egg shopping list
- 3 tablespoons mayonnaise shopping list
- 1/3 teaspoon coarse ground mustard shopping list
- 1 tablespoon bread & butter pickle juice shopping list
- 1 teaspoon fresh lemon juice shopping list
- 1/4 teaspoon celery salt shopping list
- 1/8 teaspoon fresh-ground black pepper shopping list
- 1/8 teaspoon dried thyme leaves shopping list
How to make it
- During the 1950s and 60s there existed a lunch counter or booths in every major Five-and Dime or Drug store. Usually they had on the menu, "Tuna Fish Salad Sandwich." Surprisingly, these sandwiches were always tasty. This is my recipe that comes closest to those good old-fashioned Tuna Fish Salad Sandwiches,
- Preparation:
- Thoroughly drain* and flake any chunks in the tuna.
- Dice and combine the celery, scallion, onion, bread & butter pickles and sweet gherkins until well mixed.
- Toss the vegetable mix with the flaked tuna.
- Add the diced hard-boiled egg and toss the mixture until all the additives are evenly distributed.
- Combine all of the remaining dressing ingredients in a bowl. Taste and adjust seasonings.
- Gently fold the dressing into the tuna until the salad is well mixed and homogeneous.
- Refrigerate tightly covered until ready to use in salads or sandwiches.
- *Note: In draining the tuna you are trying to prevent the tuna salad from becoming soggy. Beware the accumulated amount of liquid in the tuna and the amount of dressing used. This is especially important to prevent the sandwiches from being soggy. Use only enough combine moisture items to keep the tuna salad from making free liquid. The better drained the tuna the more dressing you can use.
The Rating
Reviewed by 12 people-
I remember these in the 40's always was a treat to get one when shopping with my mother.Thanks for bringing back a pleasent memory.Got my 5 forks....Bob
robertg
in loved it
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I remember Woolworth's very long lunch counter along two walls, and that it could have been twice that length for all the customers at noon.
I think you're right on with this recipe, Gringo. I'll make it this summer with a tall iced tea. Thanks ...more
cabincrazyone
in Duluth loved it
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Thats almost exactly how my Dad makes it and it is truly wonderful. Thanks!
greekgirrrl
in Long Island loved it
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