This is modeled on a 1930s recipe, jazzed up for modern tastes which incline toward stronger flavors. You can of course leave off the sriracha if you prefer a blander dish.
1/2 5 oz can brined tuna, drained
1/4 cup steamed rice
1/8 cup frozen peas
1/2 tablespoon mayonnaise
dash onion powder
lettuce leaves
sriracha sauce (optional)
Mix tuna, rice, peas and mayo, with onion powder. Freeze in a mold, at not too low a temperature. When chilled and firm, serve over lettuce leaves, with sriracha on top.
This recipe dates to an era when interest in salad was growing, but the dish was thought to look too "sloppy" to be appetizing, and so methods like freezing and forming into jelly molds were being used to force the salad into a neater shape. There's no reason that you couldn't serve this dish merely chilled and spooned over the lettuce, instead of frozen into a slice. If you want to make this true to the 1930s recipe, leave out the sriracha and onion powder.
This recipe dates to an era when interest in salad was growing, but the dish was thought to look too "sloppy" to be appetizing, and so methods like freezing and forming into jelly molds were being used to force the salad into a neater shape. There's no reason that you couldn't serve this dish merely chilled and spooned over the lettuce, instead of frozen into a slice. If you want to make this true to the 1930s recipe, leave out the sriracha and onion powder.
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