Tuna Salad
This classic tuna salad recipe, adapted from a 1900 cookbook, offers a comforting and satisfying meal. It combines flaked tuna with a medley of fresh vegetables and a creamy, homemade dressing. The result is a rich, savory salad perfect for sandwiches, lettuce wraps, or as a side dish.
Ingredients
- 2 cups Canned tuna fish, drained
- 4 tablespoons Pimento, finely chopped
- 2 cups Celery, diced
- 2 teaspoons Salt
- 3 Hard-boiled eggs, diced
- 1/2 teaspoon Paprika
- 3 tablespoons Green pepper, finely chopped
- 1 tablespoon Lemon juice
- 4 tablespoons Sweet pickle, finely chopped
- 1 cup Homemade Salad Dressing (see below)
- 4 Egg yolks
- 1 teaspoon Mustard
- 1/2 cup Vinegar
- 4 tablespoons Sugar
- 1/2 cup Water
- 1/4 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Flour
- to taste Sour cream or whipped cream (optional)
Instructions
- 1In a bowl, beat the egg yolks. Add the vinegar.
- 2In a separate bowl, thoroughly mix the salt, mustard, sugar, paprika, and flour. Slowly add the water, stirring constantly to avoid lumps. Pour this mixture into the egg yolks and vinegar.
- 3Cook the dressing slowly, stirring constantly, until it thickens and becomes creamy. Thin with sour cream or whipped cream to desired consistency.
- 4In a bowl, gently mix the tuna, celery, eggs, sweet pickle, green pepper, salt, and paprika with a fork, being careful not to mash the ingredients. Add the prepared salad dressing, using more than a cup if needed, to achieve desired creaminess.
- 5Keep the tuna salad very cold. Serve attractively on a lettuce leaf.