One of the interesting things about being a self-proclaimed nostalgic food blogger is when I run across food items that are no longer available. Looking for something that isn’t there can turn me into an angry shopper at times but I often find a workaround, like when I made my own madrilène for what I thought was going to be a simple bowl of cold avocado soup.
In just a single lifetime serving sizes have become larger and in tandem food is sold in larger sized containers. Supersize Me. As is the case with this recipe, “Tasteez Fried Chow Mein” is no more. I can’t even find a trace of it performing one of my usually successful Google image searches! So that means it was likely gone way pre-pre-Internet.
Like many of my other posts, I will give you a taste of what it was like back in the good ol’ days with some vintage chow mein commercials, albeit from other brands like La Choy, which seems to have survived the
taste test of time. After you’re done with the recipe, scroll down below where I’ve curated some of my favorite videos from YouTube. 享受! (that’s “enjoy” in Chinese).
❤ I wasn’t very familiar with what “dry onions” were. Maybe something was lost in translation so I used Spice Islands Dry Minced Onions, which was all I could find at my neighborhood store. I think I got this correct!
❤ A word about parsley: While my Mom “Betty” would likely have used curly-leaf parsley, I’ve learned through the years that it’s a little too tickly for my tongue. I’m usually hugging tight to the Italian flat-leaf parsley because I don’t find it wrestling my tastebuds on the way down.
1 cup | tuna
½ cup | celery, chopped
¼ cup | dry onions, chopped
handful | lettuce, chopped
¼ cup | mayonnaise
2 tablespoons | french dressing
1 cup | la choy fried chow mein noodles, lightly crushed
to present/serve | lettuce leaf (optional)
to garnish | parsley, chopped
ii. what to do
1. Mix tuna, celery, dry onions, and lettuce.
2. Stir in the mayo and the French dressing.
3. The recipe doesn’t call for it, but here is where you could chill your tuna salad (totally optional). When ready to serve add the chow mein to the salad mixture and stir to coat.
4. Arrange the tuna salad on your lettuce leaf and garnish with parsley.
Yields 4-6 appetizer-sized servings.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Now on to the vintage videos!
Get in line.
Mom loved tuna.
And me? I’m not a fan of seafood since an oyster-eating challenge at the age of 8 (a wretching story, indeed).
So when I break outside my comfort zones of pasta and chicken with reckless abandon for frutti di mare, I know when I’ve had an amazing dish when I want more.
Amazingly, I sat down with this delicious dish of nutty tuna… and turned it into a meal.
Between us, I was actually seen licking the spoon.
small block | cream cheese (about 3-4 ounces)
1-5 oz. can | white tuna
1-2.25 oz. can | ripe (black) olives, chopped
1/2 cup | texas pecans, chopped
to serve | box o’ triscuits
ii. what to do
0. This one’s pretty easy. You mix everything in a bowl.
1. Place on serving dish and step back… hungry eaters will surround!
Foodie Tip ~
♥ You might try using whipped cream cheese for an extra creamy taste… and if you’re allergic to seafood, try using canned chicken. Mom would approve.