Cookbook:Tuna Salad (1940)

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This classic tuna salad recipe is from the 1940's U.S.

• 1 can (6–9½­ oz / ~170–270 g) tuna
• ¼ apple, finely chopped
• ½ stalk celery, finely chopped
• ¼ cup mayonnaise (low fat can work)
• 1 tsp lemon juice
• ½ ea. chopped green onion or ½ tsp dried chopped white or yellow onion
• 1 hard boiled egg, chopped (or two hard boiled egg whites and a bit of oil olive oil to make up the difference)
• Ground black pepper to taste
• Paprika (optional)
• Lettuce (optional)

1. Drain and squeeze tuna dry, discarding liquid or reserving for some other use.
2. Combine tuna, apple, celery, mayonnaise, lemon juice, green onion, egg, and pepper.
3. Refrigerate 1 hour or more.
4. Sprinkle with paprika and trim with lettuce, if desired.