TUNA FISH SALAD WITH FENNEL

     8 oz tuna fish                      ⅓ tsp tarragon
     1-½ tbsp red wine vinegar           ⅓ tsp parsley
     1 cup thinly-sliced celery          1 tsp fennel
     ¼ tsp dry mustard                   salt and pepper
     ⅓ tsp chives                        

Flake the fish, mix in the celery (the inner, white parts are best), and mix in the spices. Stir in the vinegar, then adjust seasonings and flavor with salt and pepper to taste.

Serve as a filling in lettuce leaves, or use as the base of a salad with black beans or cannellini beans.

Adapted from “Encyclopedia of World Cookery” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!