We’re visiting friends in Cape May N.J. for a long weekend, and one of our hosts, Dave Calvert, had made a large, fresh bowl of his mother’s Old School tuna salad.
There are fancier lunches. There are trendier lunches. But few dishes carry the quiet comfort of a truly great old-fashioned tuna salad.
It tastes like church picnics under shady trees, family reunions in the heat of summer, and ladies’ bridge clubs where it takes center stage on the “The Dieter’s Plate” and served with a scoop of cottage cheese, potato salad, and a leaf of crisp lettuce.
The beauty of this classic is its simplicity. Tender tuna, creamy mayonnaise, crisp celery, and just enough sweet pickle to brighten every bite create a perfect harmony. Then come the olives, adding that unmistakable savory depth that transforms something humble into something downright irresistible. Every ingredient has a purpose, and none tries to steal the spotlight.
Here’s how Dave makes it.
In a bowl, for every:
+ 1 can of premium tuna, drained
Add:
+ 6 extra large, pitted green olives, chopped
+ 2 sweet sweet pickles, chopped
+ 1 hard-boiled egg, chopped
+ 1 celery stalk, chopped
+ Enough good quality mayonnaise to bind; Dave uses Hellman’s, Southerners will use Duke’s
+ Optional: 1/4 sweet onion, such as Vidalia, chopped
+ Optional: ground black pepper to taste
Combine thoroughly, cover bowl, and refrigerate 6 hours or overnight for flavors to meld.
This recipe makes about 2 servings per can and it may easily be multiplied for as much as you like.
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