There was an article in the New York Times food section last Wednesday that I not only thoroughly enjoyed but also stimulated my “little grey cells” (as Hercules Poirot alluded to his brain). Under the Feed Me category by Alex Witchel was a piece titled Childhood Was Just Around the Corner. Ms. Witchel humorously describes how we c
when we try to adopt other’s food memories as if they are ours( I turn
One quest that Ms. Wichel was able to satisfy, thanks to her sister, was how tuna salad from Artie’s Delicatessen on Broadway at 83rd was a dead ringer for her Saturday night tuna at summer camp. This memory struck very close to home. You see, East Coast Deli Tuna is something I crave. I never knew that there could be different ways to make restaurant tuna until I moved to the Edge and now I have an almost fanatical yearning. I always order mine on toasted white bread. The cook uses an ice cream scoop and places the tuna salad in the middle of the bread so when it is cut diagonal there is a mountain in the middle, too thick to bite into and none on the edges. My adult additions include lettuce, tomato, and a slice of onion. Granted the lettuce and tomato are less than memorable but I like the added challenge to eating the sandwich.
The tuna must be white albacore and blended with copious amounts of mayonnaise to achieve an almost pâté-like consistency. Celery and onions are allowed but in infinitesimal dice so as not to distract from the salad texture. The perfect beverage? Lots of diner coffee at just the right almost tongue-burning temperature. I took this all for granted before I move to the Edge.