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Tsuni's Fake Tuna Fish Salad

As a child I was considered a juvenile Jewish anorectic, which meant I could live off my own fat for only seventeen weeks. "The child eats nothing!" was the constant lament of my mother and grandmother because I didn't like what was considered "normal" food. They spent countless hours making dishes I would eat. This is one of them. I didn't eat "normal" chicken salad, but I loved tuna fish salad, so my mother concocted a chicken salad that could pass as tuna fish salad. Here it is.


  • 2 cups finely chopped or shredded skinless, boneless boiled soup chicken
  • 1/2 cup chopped fennel or celery
  • 1/2 cup thinly sliced scallions
  • 1 tablespoon $25 bottle balsamic vinegar (the greatest!) or lime juice
  • 6 tablespoons mayonnaise
  • 2 pinches of cayenne pepper or a few drops of chili oil
  • 1/2 jar small capers, drained
Mix all the ingredients together with a fork as if you were making tuna fish salad. Let the mixture sit in the refrigerator for a few hours to mellow. This salad keeps very well. You can add two chopped hard-boiled eggs if desired. My mother always added hard-boiled egg, which she also added to genuine tuna fish salad, to disguise this chicken salad even more.

This recipe is from Mother Wonderful's Chicken Soup by Myra Chanin and has been reprinted with permission from the author.
© Myra Chanin.

All contents Copyright ©1998 Kosher Express.