{"id":171,"date":"2017-03-08T02:10:16","date_gmt":"2017-03-08T02:10:16","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/?post_type=recipe&p=171"},"modified":"2017-08-18T23:07:15","modified_gmt":"2017-08-18T23:07:15","slug":"classic-tuna-salad","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=classic-tuna-salad","title":{"rendered":"Classic Tuna Salad"},"content":{"rendered":"

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.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

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.<\/p>\n

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.<\/p>\n

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 \u00a0fuchia colored roses and rose buds with trailing leaves and vines, in two tones of green, both light and dark.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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!<\/p>\n

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.<\/p>\n

\"Parsley,
Photo: Cynthia Dalton<\/figcaption><\/figure>\n

You don’t have to wait for a special occasion however, to enjoy Mom’s classic tuna salad \u2014 it travels well for lunch \u2014 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 \u2014 my Mom believed that all food elements need their own seasoning and I concure.<\/p>\n

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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