From Fromin’s Deli, a Great Tuna Salad

DEAR SOS: Fromin’s Delicatessen in Encino serves a great tuna salad. Do you think they’ll want to part with it?

--JERRY

DEAR JERRY: Fromin’s corporate representatives even saved us the chore of reducing the quantity-size recipe to serve eight.

FROMIN’S TUNA SALAD

4 (6 1/2-ounce) cans white meat albacore tuna, water-packed

3 stalks celery

2 slices egg bread

3 tablespoons sweet pickle relish

1 teaspoon white pepper

1 teaspoon garlic powder

1 cup mayonnaise, or to taste

Drain tuna well. Place in mixing bowl and break into small pieces.

Wash celery and chop fine. Trim and discard crust from egg bread. Finely chop bread.

Add celery, bread, relish, white pepper and garlic powder to tuna. Add mayonnaise and mix well. Cover and refrigerate. Makes 4 1/2 cups or 8 to 10 servings.

DEAR SOS: I’d appreciate it if you would bring me up to date on the latest recipe for Harvey Wallbanger Cake. I’ve lost my recipe and miss the cake.

--MARY LOU

DEAR MARY LOU: Our latest version of the Harvey Wallbanger cake uses a package of the Duncan Hines deluxe yellow cake mix, which is generally available in supermarkets. Because the recipe was formulated with the ingredients given, we advise following the recipe to the letter.

HARVEY WALLBANGER CAKE

1 (18.25-ounce) package Duncan Hines deluxe yellow cake mix

3/4 cup orange juice

1/4 cup Galliano

1/4 cup vodka

3 eggs

1/3 cup Crisco or Puritan oil

Powdered sugar, optional

Grease and lightly flour 10-inch tube pan. Place cake mix, orange juice, Galliano, vodka, eggs and oil in large mixing bowl. Beat 4 minutes at medium speed. Turn batter into pan and spread evenly.

Bake at 350 degrees 45 to 50 minutes. Cool 25 minutes before removing from pan. Sift powdered sugar over top.

DEAR SOS: I would love to have the recipe for the salad dressing served at Benihana of Tokyo in Encino.

--R.S.

DEAR R.S.: The dressing has been a Times Food Section favorite since 1976, when the recipe was first published.

BENIHANA OF TOKYO DRESSING

1/2 cup soy bean oil

2 tablespoons white vinegar

1 tablespoon tomato paste

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 cup sliced celery

1/4 cup coarsely chopped onion

Combine oil, vinegar, tomato paste, soy sauce, salt, ginger, celery and onion in blender container and mix at medium speed, 3 to 4 seconds, until celery is finely grated. Makes 1 1/4 cups.