Old-fashioned Tuna Salad

tuna salad

I hadn’t had Tuna Salad in years, but I was immediately drawn to a Tuna Salad recipe in a hundred-year-old cookbook. The old recipe brought back warm memories of lunches with friends and family where Tuna Salad was a prominent part of the meal.

The recipe did not disappoint. The recipe made a classic tuna salad, and was very quick and easy to make.

Here’s the original recipe:

Tuna salad recipe
General Welfare Guild Cook Book (Compiled by the General Welfare Guild, Beaver Valley General Hospital, New Brighton, PA; 1923)

The recipe called for “one small cup chopped celery or cucumber.” When I made the recipe, I assumed that a “small cup” was the equivalent of a 6-ounce tea cup – or about 3/4 cup. I used enough mayonnaise to bind the other ingredients together – about 1/4 cup. And, I skipped the extra mayonnaise garnish.

Here’s the recipe updated for modern cooks:

Tuna Salad

  • Servings: 3 - 4
  • Difficulty: easy
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2  5-ounce cans tuna

3/4 cup celery or cucumber, chopped (I used celery.)

2 tablespoons onion, finely chopped

1/4 cup mayonnaise

Put the tuna in a bowl, and use a fork to flake. Add celery or cucumber, onion, and mayonnaise; stir to combine. If desired, serve on lettuce leaves.


Old-fashioned Creamed Tuna Fish

At my house all the holiday baking is done (and has been consumed), and I’m ready to put up my feet and relax. To me this means that it’s time to make simple, basic, comfort foods like Creamed Tuna Fish.

The hundred-year-old recipe that I found for Creamed Tuna Fish only had two ingredients: tuna fish and white sauce. My updated version has four since I listed the ingredients in the white sauce.

Here’s the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

Creamed Tuna Fish is wonderful when served on toast, and it hits the spot after all the heavy holiday meals.

Here’s the recipe updated for modern cooks:

Creamed Tuna Fish

  • Servings: 2 - 3
  • Difficulty: easy
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1 can tuna

2 tablespoons butter

2 tablespoons flour

1 cup milk

Melt the butter in a saucepan. Stir the flour into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. If mixture is too thick, add a little more milk.  Stir in the tuna and bring back to a boil; remove from heat.  Serve over toast, biscuits, rice, etc.