Tuna Salad (1940)
This tuna salad from 1940s America gets its character from a small amount of finely chopped apple. The apple adds a faint sweetness and a crisp bite that plain celery cannot match, and the lemon juice keeps the mayonnaise from tasting heavy. A chopped hard boiled egg rounds out the texture. It is a quick, cold lunch that improves after an hour in the refrigerator.
Instructions
Drain the tuna and squeeze it dry, so the salad does not turn watery. Discard the liquid or keep it for another use.
Put the tuna in a bowl with the chopped apple, celery, mayonnaise, lemon juice, green onion, chopped egg and black pepper. Stir until everything is evenly coated in the mayonnaise.
Cover the bowl and refrigerate for at least 1 hour so the flavors settle together.
Serve the salad sprinkled with paprika and surrounded with lettuce, if you like.
Make it personal.
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