Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper. Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly. Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid. Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.
95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in practically the same way, so that a recipe for one may be used for the other. The meat may be either fresh or canned, but, of course, fresh lobster or crab meat is more desirable if it can be obtained.
LOBSTER OR CRAB SALAD
(
Sufficient to Serve Six
)
- 2 c. lobster or crab meat
- 1 c. diced celery
- French dressing
- Lettuce
- Mayonnaise
- 1 hard-cooked egg
Chill lobster or crab meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve.
96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the manner shown in Fig. 18. Persons who care for sea food find this a most appetizing dish. Like lobster and crab, shrimp may be purchased in cans, and so it is possible to have this salad at any season.