"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna Salad Recipe

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This recipe for Tuna Salad, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Brantley
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large can good quality tuna in oil, drained well and broken up
onion, minced...to taste
dill pickle, minced...a little more than the onion
2 large eggs, boiled and chopped
Hellman's mayonnaise (here is where Mom and I part ways...she likes Kraft Miracle Whip)
enough to make mixture stick together
2 tsp Gulden's mustard (Mom doesn't use mustard that I remember)

Directions:
Directions:
Mix it all together and let it rest over night in the frig. It gets better with a little age.

Just remember you can adjust it to your taste.

I like lots of onion and pickle...but Mike doesn't like onion, so I make up a batch for him and a batch for me!

Number Of Servings:
Number Of Servings:
?
Preparation Time:
Preparation Time:
a little while...ovenight to rest
Personal Notes:
Personal Notes:
I remember the the time that I went to Aunt Florence's house when they had the farm. I got to ride a horse, that was exciting. Except, a bee stung the horse and it threw me off.

Well, Uncle Hartzell said I should get right back on the horse, but I don't think I did!

 

 

 

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