• 1 can white Tuna, packed in water
• 1 Tablespoon dill relish or chopped up dill pickles
• 1-2 Tablespoons Miracle Whip (not mayo or other salad dressings)

Open the top lid of the tuna can but don’t remove it. Holding the can of fish over the sink, carefully press the loose top lid down onto the packed fish and increase pressure to squeeze out liquid. Turn the can slightly to work around all the edges, until no further liquid can be squeezed out. This yields the freshest, least ‘fishy’ tasting canned tuna.

Using a fork, remove the tuna from the can and transfer to a bowl. Add the pickles or pickle relish and enough Miracle Whip to make the mixture easily spreadable.

To serve, place a portion of the tuna salad between two pieces of dry bread. No need to add additional dressing.

Marie Seibel Chambers

circa 1920