The Hungry Canary

Adapted from Ideals Family Cookbook · Ruth Lovaasen

Tuna Crunch Salad

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Ingredients

  • 1 can (6 oz) tuna, drained
  • ¼ cup chopped sweet pickles
  • 1 Tbsp finely minced fennel bulb (original: minced onion)
  • 1–2 Tbsp lemon juice
  • ¾ cup creamy prepared salad dressing, such as Miracle Whip; alternatively mayonnaise seasoned with a little apple cider vinegar and sweetener to taste
  • 1½ cups shredded cabbage
  • 1¼ cups crushed potato chips, divided

Directions

  1. In a bowl, combine drained tuna, chopped sweet pickles, minced fennel, lemon juice and creamy salad dressing.
  2. Cover and refrigerate until ready to serve.
  3. Just before serving, add shredded cabbage and toss gently.
  4. Fold in 1 cup of the crushed potato chips, then transfer the salad to a serving bowl.
  5. Sprinkle the remaining ¼ cup crushed chips over the top and serve immediately. Makes 5–6 servings.

Cookbook source

“Tuna Crunch Salad,” contributed by Ruth Lovaasen to the Ideals Family Cookbook. The original specifies a six-ounce can of drained tuna, sweet pickles, one tablespoon minced onion, one to two tablespoons lemon juice, three-quarters cup “salad dressing,” shredded cabbage and one-and-a-quarter cups crushed potato chips. The first five ingredients are chilled together, with cabbage and potato chips added just before serving. Yield: five to six servings.

Hungry Canary adaptations

Onion: Use one tablespoon finely minced fennel bulb in place of minced onion. Salad dressing: In this vintage context, likely a creamy tangy prepared dressing such as Miracle Whip. As an alternative, mix mayonnaise with a little apple cider vinegar and sweetener, adjusting to taste. Potato chips: The recipe depends on their crisp texture, so add just before serving.

Ingredient note

Check the seasonings and ingredients in commercial sweet pickles, salad dressing and potato chips when adapting the salad for particular dietary needs. The can size is preserved as printed in the recipe.