2 C. tuna fish
2 C. celery, chopped
1/4 C. creamy horseradish
1 C. mayonaise
1 t. salt
Lettuce

Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings on crisp lettuce. Garnish, if desired, with slices of hard-cooked eggs and a dash of paprika.

I thought this looked like a lot of horseradish, I’m not sure how it was prepared in the 50’s. I would recommend reducing the amount and slowly adding more if necessary.