Replies

It's very simple, large can of quality tuna (not the white) drained and flaked with a fork, preferably water pack, celery cut finely to taste (about half or less of the tender part of a stalk, and Hellman's original mayonnaise is the secret. Use enough to bind it together but not so much that it is too soupy but not too dry and sticky either, get it so it will spread nice and smooth. Put it in the fridge for about an hour so flavors can blend before serving.

I get to craving them, so I add an extra small can of tuna usually and adjust the other proportions accordingly.

Before that, we always used Miracle Whip at home, and it makes them too tangy.

Now if you don't like it, you can alter the ingredients to taste. Best served on quality white bread, croissants, white hamburger rolls, etc., with lettuce and sweet-sour pickles on the side. Some people put pickle relish in them, but it's not the way they served them in the tea room, although they could have had something in them I missed. They taste exactly as I remember.

That's it.