The mid-century kitchen wasn’t all about jello and tomato soup.
Sometimes, they just made sandwiches.
- 1 7-oz. can tuna fish
- ½ cup red skinned apple, diced
- 1 tablespoon lemon juice
- Enough mayonnaise to bind
- Buttered cracked wheat bread
- Place 1 7-oz. can tuna fish in strainer and rinse with hot water.
- Flake tuna fish and add ½ cup red skinned apple, not pared but cored and diced.
- Season with 1 tablespoon lemon juice and blend with just enough mayonnaise to bind.
- Spread on butter cracked wheat bread. Makes 12 sandwiches.
It isn’t entirely clear who we should credit (blame?) for this recipe — Linda Douglas who originally submitted it, or The American Home Kitchen who tested and published it.
Did you know tuna fish used to always be packed in oil? That’s the only reason you’d need to rinse your tuna — if (like most shoppers) you buy tuna packed in water, then all you need to do is drain it.
Add apple and an indeterminate amount of mayonnaise. (A couple tablespoons seemed about right.)
When mixed, it looked… exactly like you’d expect tuna salad to look, but with shiny red apple skin showing. A little disconcerting.
“It’s a sandwich.”
“Hmmm. Not too bad.”
Verdict: Tasty twist on tuna.
We each grew up having pickle relish in tuna salad, not fruit, but this works. A bit of salt and pepper and a reasonable amount of mayo is necessary give the tuna some flavor (it was bland otherwise), but apple is an interesting add-in that gives the sandwich both sweetness and texture.