In 1950, 8,500,000 pounds of canned tuna were produced, and the U.S. Canned tunaīecame more plentiful in the United States in the late 1940s. Among them was a "Tuna Fish Salad Sandwich". During World War II, the Office of Price Administration required restaurants in the New York City metropolitan area to prominently post prices of 40 "basic food items". ĭemand for canned tuna in the 1930s was heavier than supply could keep up with. The tuna salad was served between slices of buttered bread. The recipe included canned tuna, chopped celery and boiled dressing, an alternative to mayonnaise. An institutional cookbook published in 1924 included a recipe for making a batch of 50 tuna sandwiches. The seafood was removed from the can, placed on slices of buttered bread spread with a teaspoon of mayonnaise, and a lettuce leaf was added. The book included a recipe for seafood sandwiches, including variations for canned salmon, canned shrimp and canned tuna. In 1917, he co-authored The Rose Cross Aid Cook Book with Clara Witt.
He was an advocate of a pescatarian or fish/vegetarian diet. Reuben Swinburne Clymer was the grand master of the leading American Rosicrucian organization Fraternitas Rosae Crucis from 1922 to 1966. Commercial sliced bread was introduced in the United States in 1928, was sold nationally by 1930 and accounted for the majority of U.S. By 1912, he was selling wide mouthed glass jars of mayonnaise to retail customers, under the brand name Hellmann's. German immigrant Richard Hellmann began mass-producing mayonnaise, the other major ingredient of tuna salad, in New York City around 1905, for use by commercial food service businesses. Canning of tuna began in the United States around 1904, and it was increasingly popular as a lower cost alternative to canned salmon by the 1920s. The sandwich is "emblematic of America’s working-class spirit" and its status "rests on three post–Industrial Revolution convenience foods: canned tuna, presliced wheat bread, and mayonnaise," according to James Beard Foundation Award winner Mari Uyehara. She included a recipe for a sandwich made out of imported tuna that she described using the Italian word "tonno." In 1893, Dell Montjoy Bradley, a New York socialite, wrote a gourmet cookbook called Beverages and Sandwiches for Your Husband's Friends. The dish's popularity started to climb in the early twentieth century, but tuna sandwiches were already being served in nineteenth century homes.
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