{"id":1563,"date":"2014-02-19T11:35:21","date_gmt":"2014-02-19T16:35:21","guid":{"rendered":"http:\/\/recipephany.com\/?p=1563"},"modified":"2023-08-13T16:40:49","modified_gmt":"2023-08-13T20:40:49","slug":"charlie-the-tuna-salad","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=1563","title":{"rendered":"Charlie the Tuna Salad"},"content":{"rendered":"

For 50 years I have credited my Mom\u2019s olfactory alarm system for saving us from one of the deadliest poisons known to man. She religiously poked her nose into every can before ruling it fit for consumption. But my memory hasn’t kept up with that of my 97-year-old mother. She remembers that she rejected the Tainted Tuna because of how it looked.<\/p>\n

I was 13 at the time, and eager to make Mom\u2019s sweet and crunchy tuna salad, a task I always relished (pun unavoidable). I opened the only can we had on the shelf and handed it to Mom. She took a whiff. Fine. But then she stopped. \u201cIt looked nasty,\u201d she says. \u201cIt was crusty, brown, and dry, and there was no oil.\u201d<\/p>\n

She tossed the can, tuna and all, into the trash.<\/p>\n

She offhandedly mentioned it to my Dad later, and it piqued his doctorly curiosity. He asked her to retrieve the suspicious processed fish product so he could send it out to a lab the next day.<\/p>\n

The lab injected mice with a diluted sample, then waited.<\/p>\n

After a few days, Mom got a phone call. \u201cAll they said was, \u2018We want to inform you that the mice died.'”<\/p>\n

Once confirmed that it was a galloping case of botulinum toxin, “they” (we don\u2019t know who) instituted a massive recall. A couple of representatives called to talk with Mom, but she declined, letting Dad give the details. She preferred to keep a low profile.<\/p>\n

Now, you may ask, wasn\u2019t the can all bulgy or leaky? No, she says. \u201cThere were no dents, no holes. It was a perfectly good can or I wouldn\u2019t have taken it.\u201d<\/p>\n

We all swore off tuna, joking that we had gotten Charlie, the garish advertising spokesfish who was rejected for substandard taste. A good decade passed before I got the nerve to make the salad again.<\/p>\n

In that pre-Googlian era, the source of this botulism remained a complete mystery to us. Now, from just a simple search, I learn that the culprit was a San Francisco cannery. Three Detroit women\u2014a mother, daughter, and neighbor\u2014thought their tuna looked, smelled, and tasted good enough for a lovely soup-and-sandwich luncheon. Two of them died. It was the only known instance of botulism poisoning ever attributed to canned tuna in this country. The FDA collected at least 21 cans nationwide containing the botulinus organism. Who knows, perhaps Mom\u2019s was the first to blow the lid off this deadly threat.<\/p>\n

So thanks, Mom, for this recipephany and for saving your family. You insist that any homemaker would have done the same. But thank you for not leaving it up to your oblivious teenage daughter\u2014the one hungriest for your tuna salad.<\/p>\n

PS. Mom’s response to this post: “You’re going to put a dent in canned tuna.”<\/p>\n

Mom’s Tuna Salad (without Charlie)<\/span><\/strong><\/h3>\n
    \n
  • 2 cans white tuna in oil or water, drained and carefully inspected<\/li>\n
  • 2 tablespoons mayonnaise (Mom likes Miracle Whip brand salad dressing)<\/li>\n
  • 3 tablespoons sweet relish<\/li>\n
  • 3 stalks celery, finely chopped<\/li>\n
  • Scallions (optional)<\/li>\n
  • 1 teaspoon capers (optional)<\/li>\n<\/ul>\n

    Mix tuna, mayonnaise, relish, and celery. Adjust to taste. Add scallions and\/or capers if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

    For 50 years I have credited my Mom\u2019s olfactory alarm system for saving us from one of the deadliest poisons known to man. She religiously poked her nose into every can before ruling it fit for consumption. But my memory hasn’t kept up with that of my 97-year-old mother. She remembers that she rejected the Tainted Tuna because of how it looked. I was 13 at the time, and eager to make Mom\u2019s sweet and crunchy tuna salad, a task I always relished (pun unavoidable). I opened the only can we had on the shelf and handed it to Mom. She took a whiff. Fine. But then she stopped. \u201cIt looked nasty,\u201d she says. \u201cIt was crusty, brown, and dry, and there was no oil.\u201d She tossed the can, tuna and all, into the trash. She offhandedly mentioned it to my Dad later, and it piqued his doctorly curiosity. He asked her to retrieve the suspicious processed fish product so he could send it out to a lab the next day. The lab injected mice with a diluted sample, then waited. After a few days, Mom got a phone call. \u201cAll they said was, \u2018We want to inform you that the mice died.’” Once confirmed that it was a galloping case of botulinum toxin, “they” (we don\u2019t know who) instituted a massive recall. A couple of representatives called to talk with Mom, but she declined, letting Dad give the details. She preferred to keep a low profile. Now, you may ask, wasn\u2019t the can all bulgy or leaky? No, she says. \u201cThere were no dents, no holes. It was a perfectly good can or I wouldn\u2019t have taken it.\u201d We all swore off tuna, joking that we had gotten Charlie, the garish advertising spokesfish who was rejected for substandard taste. A good decade passed before I got the nerve to make the salad again. In that pre-Googlian era, the source of this botulism remained a complete mystery to us. Now, from just a simple search, I learn that the culprit was a San Francisco cannery. Three Detroit women\u2014a mother, daughter, and neighbor\u2014thought their tuna looked, smelled, and tasted good enough for a lovely soup-and-sandwich luncheon. Two of them died. It was the only known instance of botulism poisoning ever attributed to canned tuna in this country. The FDA collected at least 21 cans nationwide containing the botulinus organism. Who knows, perhaps Mom\u2019s was the first to blow the lid off this deadly threat. So thanks, Mom, for this recipephany and for saving your family. You insist that any homemaker would have done the same. But thank you for not leaving it up to your oblivious teenage daughter\u2014the one hungriest for your tuna salad. PS. Mom’s response to this post: “You’re going to put a dent in canned tuna.” Mom’s Tuna Salad (without Charlie) 2 cans white tuna in oil or water, drained and carefully inspected 2 tablespoons mayonnaise (Mom likes Miracle Whip brand salad dressing) 3 tablespoons sweet relish 3 stalks celery, finely chopped Scallions (optional) 1 teaspoon capers (optional) Mix tuna, mayonnaise, relish, and celery. Adjust to taste. Add scallions and\/or capers if desired.<\/p>\n","protected":false},"author":1,"featured_media":1609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[536,56,12,3,17,187],"tags":[188,469,493,189],"class_list":["post-1563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-ingredient","category-main-dish","category-recipes","category-salads","category-tuna","tag-botulism-in-canned-tuna","tag-muriel-brody","tag-muriel-m-brody","tag-tuna-salad-recipe"],"yoast_head":"\nCharlie the Tuna Salad - Recipephany<\/title>\n<meta name=\"description\" content=\"This delicious tuna salad is the best\u2014but make sure you haven't gotten a can of Charlie the Tuna by mistake.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=1563\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Charlie the Tuna Salad - Recipephany\" \/>\n<meta property=\"og:description\" content=\"This delicious tuna salad is the best\u2014but make sure you haven't gotten a can of Charlie the Tuna by mistake.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/recipephany.com\/?p=1563\" \/>\n<meta property=\"og:site_name\" content=\"Recipephany\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/recipephany\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-19T16:35:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-13T20:40:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/recipephany.com\/wp-content\/uploads\/2014\/02\/tuna2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"540\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Diane Brody\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Diane Brody\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/recipephany.com\\\/?p=1563#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/recipephany.com\\\/?p=1563\"},\"author\":{\"name\":\"Diane Brody\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/person\\\/ceb5256036c2109ed88f1857793eff60\"},\"headline\":\"Charlie the Tuna Salad\",\"datePublished\":\"2014-02-19T16:35:21+00:00\",\"dateModified\":\"2023-08-13T20:40:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/recipephany.com\\\/?p=1563\"},\"wordCount\":535,\"commentCount\":2,\"publisher\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/recipephany.com\\\/?p=1563#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2014\\\/02\\\/tuna2.jpg\",\"keywords\":[\"Botulism in canned tuna\",\"Muriel Brody\",\"Muriel M. 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