Apple Tuna Salad

1 large tin tuna

4 red apples

2 tbspns. lemon juice

1 tbspn. capers

1/2 cup mayonnaise

salt and pepper

Method: Drain tuna and break into bite size pieces. Core the apples (but do not peel) and dice them. Sprinkle the lemon juice on the apples to keep them from discolouring. Combine tuna with the apples, celery, capers, and mayonnaise. Mix Well. Season to taste. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.54.

(Note: celery omitted from list of ingredients.)

Tuna Dip (For Emergencies)

Great for grandchildren

Serves 4

185 g tin good quality tuna in olive oil

Olive oil, good quality

Chives or finely chopped cherry tomato to garnish (optional)

Method: Drain oil from tuna and place tuna in food processor. Blitz briefly. With motor running, drizzle in olive oil until mixture forms a soft spreadable paste. Put mixture in serving bowl and garnish. Serve with toast fingers or crackers.

Tip: Can also add chopped capers, lemon juice or Philadelphia light cream cheese, but it really doesn't need it.

Source: contributed by Jen Tolley in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.141.

Cocktail Canapes

1 large loaf White Bread

1 small round Biscuit Cutter

Vegetable cooking Oil

Method:

Cut four rounds of Bread from each slice of bread. Heat oil (1/2-inch) in deep fry pan, fry the pieces until golden brown, turning once. Drain well on greaseproof paper. When cold, store in an airtight container. These bases will keep well for several days.

Toppings:

Cream Cheese: Pipe rosettes of Philadelphia Cheese onto croutes, garnish with Caper, sprinkle lightly with Paprika.

Salmon: Spread lightly with Salmon Spread, arrange baby Shrimps on top, garnish with a small piece of Lemon and a sprig of Parsley.

Sardines or Oysters: Spread a thin layer of Mayonnaise over base, top with a smoked Oyster or Sardine, garnish with red Caviar and Parsley.

Any other topping you may like, with dainty decorations.

Serve on a large tray or platter.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) (Gawler Health Services Joint Fund: November 1994), p.6.

Tuna Surprise

Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.

Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).