Banana-Tuna Salad from 1936
3 ripe bananas, diced
1/2 cup diced canned pineapple
1 1/2 cups diced canned tuna
1/4 cup celery, diced
1/4 teaspoon salt
Mayonnaise to moisten
Mix bananas and pineapple together
(pineapple prevents discoloration of
bananas). Add other ingredients and
mix well. Serve on crisp lettuce
leaves. Garnish, if desired, with
chopped cucumber, olive or sweet
or sour pickles, and additional
mayonnaise. Serves six to eight.
Source: Rochester Journal, Jul 23, 1936
Google newspaper archive.