The other night I hadn't really planned our dinner and it was getting late and very hot so I made tuna casserole salad, I guess it's called.
1lb elbow macaroni, preferably whole wheat
1-2 cans of tuna, not the jumbo size
2 stalks celery chopped
1/2 small onion chopped
1 cup mayonnaise
1t dijon or yellow mustard
1 T vinegar
1 heaping T of pickle relish, I used sweet
salt and pepper
Cook the macaroni until soft, but still slightly chewy, al dente as they say. Drain the pasta and rinse cold water over it. In a large bowl mix the mayo, mustard, vinegar and pickle relish until combined well. Add salt and pepper and taste. Add more if needed. Open tuna and drain- I just used one can this time, but you can certainly add more depending on how tuna-y you want it. Mix everything together well, sprinkle the top with paprika and chill.
I served it was frozen sweet peas and carrots that I cooked in the microwave and buttered and a fruit salad. I had lots of fresh seasonal fruit so I chopped it up and made a dressing.
I drained one large can of pineapple chunks and one large can of mandarin oranges. I put the juice in a saucepan, added 1/3 cup of sugar and 1/3 cup of water. Whisk in 1 T flour and cook over medium heat till thickened. Be sure to watch the pot- mine overflowed and I had burnt sugar on my burners!!! It's hard to clean!
After it thickens a bit, remove from heat and let cool. Then pour over fruit and chill. I had chopped a peach and green apple in bite size chunks, sliced strawberries then added fresh blueberries and the chunks of pineapple. Very good.
4 comments:
I used to eat a tuna salad similar to this as a kid and LOVED it. Thanks for the recipe.
This recipe sounds delicious! It is so hot outside, this dish would be perfect for a hot night! Thanks for sharing!
Yum, that all sounds really delicious. :-)
That sounds like an awesome way to have tuna salad. I like the idea of a cold tuna pasta type salad on a hot summers day. I live in the South where it is very hot now. Although i do live on the coast. My SIL lives in texas and where she lives they have many days over 100 degrees. At least where I live on the coast we get weather in the upper 90's but it never goes over 100.
Anyway I have a hot tuna casserole that I make that is kinda similar. It is a recipe from my grandma that I love.
My Favorite Tuna Noodle Casserole
Cook 6 oz (3 cups) medium noodles using package directions: drain. Combine in a large bowl, noodles with 1 or 2 drained cans of tuna. 1/2 cup mayonnaise (I use light), I cup sliced celery, 1/3 cup chopped onion, 1/4 cup chopped green pepper, 1/4 cup chopped canned pimiento drained (very optional but nice) and 1/2 t. salt.
In a med. saucepan blend one 10 1/2 oz. can condensed cream of celery soup and 1/2 cup milk; heat through. Add 4 oz. sharp process American cheese, shredded (1 cup); heat and stir till cheese melts. Add to noodle mixture. turn into a 2 quart casserole. If desired top with buttered bread crumbs. Bake uncovered at 425 degrees for 20 minutes. makes ^ frugal inexpensive warm tummy loving servings. I just love this tuna casserole.
Anyway have a Great Blessed day.
Deana
Smiles :-)
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