Delmarva Tuna, Apple, and Walnut Salad

Being virtually unaware of (or oblivious to) the fashionable fresh tuna rage elsewhere in the country, Southerners have a veritable obsession with canned tuna and have come up with every way imaginable to transform ordinary tuna salad into dishes fit for the most gracious luncheons, bridal receptions, and picnics. In Southern delis and even cafeterias, I’ve noticed just recently tuna salads with all sorts of unusual ingredients, but one of the most exotic and delicious I’ve tasted was this curried example served at a very simple restaurant (almost a diner) near Dover, Delaware, on the scenic Delmarva Peninsula. As for the tuna itself, I use only solid white albacore (never that chunk light mush) packed in oil (never water).

Ingredients

  • Two 6-ounce cans solid white tuna in oil, drained
  • 1 large tart red apple, cored and diced
  • 1 cup coarsely chopped walnuts
  • 1 cup mayonnaise
  • 1 teaspoon mild curry powder
  • Salt and freshly ground black pepper to taste
  • Bibb lettuce cups

Method

Place the tuna in a mixing bowl and flake with a fork. Add the apple, walnuts, mayonnaise, curry powder, and salt and pepper and stir till well blended. Cover with plastic wrap and chill at least 1 hour before serving in lettuce cups.