Sometimes a good tuna salad is just what your palate is yearning for! It’s great to have on hand for lunches and the possibilities are endless for ways to enjoy it. My favorite is to quarter a large tomato and place a scoop right in the middle of the tomato.
This recipe comes from The White House Family Cookbook, written by the former White House executive chef, Henry Haller. Chef Haller served five presidents from Lyndon Baines Johnson to Ronald Reagan. This recipe was a favorite of LBJ’s daughter, Lynda. Chef Haller says of Lynda in his cookbook, “A typical luncheon for this busy woman would start with soup, end with peppermint ice cream, and include her tuna salad served with melba rounds.”
If you’d like more recipes served at the White House through this era, you can order the cookbook here.
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Enjoy!
Lynda's Tuna Salad
Ingredients
- 2 6 ½ - oz cans solid white tuna drained
- 1 ½ cups mayonnaise
- 3/4 cup celery diced
- 1 small onion diced
- 1 tbsp sweet pickles diced
- 1/2 tsp salt
- 1/4 tsp freshly grated pepper
- 4 eggs hard boiled, cooled and quartered
- 6 pimientos
Instructions
- Flake tuna finely with a fork
- In a large bowl, mix mayonnaise with celery, onion, and pickles. Season with salt and pepper.
- Fold in tuna and blend well.
- Mound tuna in a serving bowl and decorate top with quartered eggs and pimiento slices. Refrigerate until serving. Serve with whole-grain crackers or melba toast.