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.