Cookbook:Tuna Salad - 1940

Cookbook | Ingredients | Recipes

This classic Tuna Salad recipe is from the 1940's U.S.


  • 1 can (9½­ oz. or 6 ­oz.( ~270g to ~170g)) tuna
  • ¼ apple, finely chopped
  • ½ stalk celery, finely chopped
  • ¼ cup mayonnaise (low fat can work.)
  • 1 tsp. lemon juice
  • ½ 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


  1. Drain and squeeze tuna dry, discarding liquid or reserving for some other use.
  2. Mix all ingredients.
  3. Refrigerate 1 hour or more.
  4. Sprinkle with paprika and trim with lettuce, if desired.