When I was a little girl, I loved my grandmother’s tuna fish salad. When I got older, I discovered the difference between my mother’s and my grandmother’s was that my mother used dill pickles while my grandmother used chopped eggs for flavoring.
This recipe, from 1936, is similar to my grandmother’s tuna salad. The bonus is that it also includes instructions on how to make your own cooked salad dressing that you blend with commercial mayonnaise for a zesty dressing.
- 1 cup finely cut celery
- 4 hard cooked eggs, finely chopped
- 12 ounce can flaked tuna
- Salt and pepper to taste
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 1/2 cups milk
- 1 Tablespoon milk
- 1 Tablespoon cornstarch
- 1 cup vinegar
- 1 Tablespoon salad oil
- Chill ingredients. Mix together and add salad dressing just before serving.
- Blend the eggs, sugar, mustard, pepper, salt, milk, and cornstarch together using a wire whisk.
- Heat vinegar and oil to a boiling point in a double boiler. Add the blended mixture.
- Cook, stirring continuously, until smooth and thickened. Chill.
- Mix 1/2 cup mayonnaise with 1/2 cup cooked salad dressing. Add to tuna fish salad just before serving.
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