A classic tuna salad with albacore tuna, green onions, finely minced celery, capers, pimientos, and salad olives in a mayonnaise dressing with herbs and spices.

It was, what we used to call, “swell elegant.” “It” was my first “grown-up” birthday party. At the very sage, wise, and sophisticated age of six, my birthday party plan went from hotdogs and potato chips, to a lady-like luncheon salad, hard rolls and butter, ice tea, and a meaty, beefsteak tomato stuffed with my Mom’s classic tuna salad.

It also went from a simple homemade layer cake for dessert, to a masterpiece my Mom created, based on my fantasy cake I had described to her for nearly three months in advance.

My dream cake was based on a strapless, white evening dress my always elegant Mom had, with layers of silk and chiffon and a wide midriff of ornately embroidered bright pink, tangerine, and  fuchia colored roses and rose buds with trailing leaves and vines, in two tones of green, both light and dark.

My Mom was a fantastic cook. You can blame my love of cooking directly on my Mom and I think some of the greatest memories I have from childhood involve the time I spent with my Mom in the kitchen.

But more than a great cook, my Mom was a brave cook. No challenge phased her. So she took it in stride when I requested a multi-layered strawberry cake with white buttercream frosting and as literal a translation of those embroidered roses as she could possibly conjure up.

My Mom had never ventured into sugar-craft, but no matter, she taught herself how to make the tiny, detailed, buds, blooms, leaves, and tendrils. The result of all her hours of effort was the most beautiful and delicious cake I had ever eaten or ever will eat again.

I don’t remember the presents I received that year, I don’t even remember the names of the little friends in attendance (for which I should be ashamed), but that gorgeous cake was the greatest gift EVER!

And the classic tuna salad became my most requested party entree, vying only with the New Orleans-style boiled shrimp feast for which my Mom was also famous.

You don’t have to wait for a special occasion however, to enjoy Mom’s classic tuna salad — it travels well for lunch — although you will need access to refrigeration or an insulated bag to keep it chilled. And, it shines stuffed into an avacado half or a ripe, earthy tomato. Do be sure to season the tomato or avacado half — my Mom believed that all food elements need their own seasoning and I concure.

Please use the comments section below to share your memories of your first “grown-up” birthday party feast as well as your take on this recipe.

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Classic Tuna Salad

Don't be put off by the long list of ingredients — which are mostly pantry staples, and measuring them into the dressing is a snap. Also, if you're using this for a sandwich filling, unless you are using a sturdy roll designed to soak up dressing, I find it's best to avoid a soggy sandwich by packing bread and filling separately, until lunchtime.© The Working Lunch Project

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Course

Lunch

Cuisine

American

Prep Time

20 minutes

Passive Time

1 hour

Servings

servings MetricUS Imperial

Ingredients

• 1/2 cup mayonnaise
• zest of one large lemon
• 1/4 teaspoon lemon juice freshly squeezed
• 1/4 teaspoon Cholula Original Hot Sauce or, your favorite hot sauce
• 1/4 teaspoon onion powder
• 1/4 teaspoon Chef's Shake or, your favorite, salt-free, herb, vegetable, and pepper blend
• 1/8 teaspoon celery seed
• 1/8 teaspoon dried dillweed
• 1/8 teaspoon Tajin Classic Seasoning or, your favorite, chili, lime, and salt seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 good pinch garlic powder
• 1 good pinch Vege-Sal or, your favorite seasoned salt
• 2 5 ounce cans albacore tuna in olive oil drained
• 1/2 cup thinly sliced green onions both white and green parts
• 1/2 cup finely chopped celery
• 2 tablespoons finely chopped fresh celery leaves
• 2 tablespoons finely chopped Italian flat leaf parsley
• 1 tablespoons finely chopped nonperial capers (be sure to drain the capers well before measuring and chopping)
• 1 tablespoon finely minced green salad olives
• 2 tablespoons chopped pimientos

Course Lunch Cuisine American Prep Time 20 minutes Passive Time 1 hour Servings servings MetricUS Imperial Ingredients 1/2 cup mayonnaise zest of one large lemon 1/4 teaspoon lemon juice freshly squeezed 1/4 teaspoon Cholula Original Hot Sauce or, your favorite hot sauce 1/4 teaspoon onion powder 1/4 teaspoon Chef's Shake or, your favorite, salt-free, herb, vegetable, and pepper blend 1/8 teaspoon celery seed 1/8 teaspoon dried dillweed 1/8 teaspoon Tajin Classic Seasoning or, your favorite, chili, lime, and salt seasoning 1/8 teaspoon freshly ground black pepper 1 good pinch garlic powder 1 good pinch Vege-Sal or, your favorite seasoned salt 2 5 ounce cans albacore tuna in olive oil drained 1/2 cup thinly sliced green onions both white and green parts 1/2 cup finely chopped celery 2 tablespoons finely chopped fresh celery leaves 2 tablespoons finely chopped Italian flat leaf parsley 1 tablespoons finely chopped nonperial capers (be sure to drain the capers well before measuring and chopping) 1 tablespoon finely minced green salad olives 2 tablespoons chopped pimientos

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Instructions

1. In a small bowl mix first 12 ingredients (mayonnaise through black pepper) for dressing and set aside.
2. In a medium bowl, mix together remaining ingredients.
3. Add most of dressing to tuna mixture, toss to combine, and add the remaining dressing to your desired consistency.
4. Refrigerate and chill tuna salad for 1 hour to allow flavors to combine before derving. Use within a few days.

Recipe Notes

Nutritional facts per serving:

252 calories

21g fat

556mg sodium

3g carbs

0.7g fiber

14g protein

 

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