Recipe: Crunchy Hot Tuna Potato Salad (with bacon and romaine, 1970's)

CRUNCHY HOT TUNA POTATO SALAD

2 cans (6 1/2 or 7 ounces each) tuna, drained
4 slices bacon, diced (or bacon-flavored chips and oil)
3 cups sliced cooked or canned potatoes
1 cup thinly sliced celery
1 cup coarsely chopped onion
2 to 3 tablespoons sugar
1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon celery seed
1 teaspoon dry mustard
1 cup water
2/3 cup cider vinegar
6 cups torn romaine leaves
2 tablespoons diced pimiento

Break tuna into chunks; set aside.

Fry bacon in large skillet until crisp; drain and reserve, or substitute bacon-favored chips and oil.

To drippings in pan, add potatoes, celery and onion; mix carefully.

Combine and mix sugar, flour and seasonings; stir in 1 cup water and vinegar, mixing well. Pour over potato mixture. Cook until liquid is thickened, stirring carefully.

Just before serving fold in romaine, tuna and pimiento. Heat 1 or minutes; romaine should not lose crispness. Sprinkle with bacon or bacon chips.

Makes 8 servings
Source: Newspaper recipe clipping: Camille J. Stagg, Chicago Sun-Times, Good Food Pull-Out Section, August 2, 1974