Tuna Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound dry pasta- macaroni, small shells, or mini-bowtie work nicely
2 large cans water packed tuna
1 can lesuer peas- if you can't find the silver lesuer label on your shelf, look for baby or small spring peas in the canned section
2 ribs celery, small dice
1 medium white or yellow onion, small dice
1/2 T. dill weed
1/2 T. old bay seasoning
1/2 T. white pepper
1 T. kosher salt
1 1/2 t. dry mustard
around 1 cup of your salad fats- mayonnaise prepared or homemade or miracle whip is fine. If you want to mix it up, you can add a bit of ranch of any type, green goddess, or Parmesan dressings, or dill dip to a ratio of 3 parts mayo, 1 part other dressing type. You may find you need a little less than 1 cup if you are serving immediately upon chilling or using a smaller shape pasta, a bit more than a cup if chilling overnight or using a larger pasta.
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Directions: |
Directions:fill a big pot of water and put it on the stove first- it takes the longest to come to a boil :) When the water comes to a boil, add in a good palmfull of salt, then the pasta.
open tuna and drain out water. Keep the lid on the can and press the water out of the tuna rather than dumping it into a colander to drain. Makes for better breaking up of chunks when stirring. Leave in the can after draining
drain peas. colander or can-drain is fine. put into a large mixing bowl
dice your celery and onion. put that into the large bowl
add about 2/3 of your salad fats and seasonings and mix. It should look like there is way too much dressing at this point.
Add in the tuna. Break up the tuna to distribute over the surface of the mix, but don't stir in yet.
When the pasta is ready, drain and immediately start flushing with cold water. When the pasta is as cold as your tap water can make it, drain it again. Get as much water as you can shake out of the pasta.
Pour the pasta into the bowl.
Start folding the stuff in the bowl. When the whole mix starts to look coated with the salad fats, add the last 1/3 to the mix. Keep folding till everything is well mixed.
Chill for at least an hour before serving.
Layering and folding are the key to making this a well coated salad with nice bits of tuna instead of particles of tuna mixed into the salad. |
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Personal
Notes: |
Personal
Notes: Other good things can be added to this salad- I've swapped out the tuna for a 2-3 chicken breasts diced up. You can add carrot, green onion, drained and rinsed canned chickpeas, or capers easily. Tomatoes and sweet peppers don't play so well in this mix, they weep too much. However, large cleaned tomatoes or sweet peppers make perfect serving bowls for the salad.
I've topped this with hard boiled eggs, crumbled bacon, fresh diced mozzarella cheese or other semi soft fresh cheese. I found veined cheese a way to sharply disgusting component, hard grating cheeses are nice, feta is icky on top, but nice along side.
Crap, all I have is frozen chicken breasts... Toss 2-3 breasts into your unsalted pasta water and put a lid on it as it comes to a boil. Once at a boil, remove the lid and let roll for 10 minutes or so, depending on the size of the breast. Once cooked, remove to cool, toss in your salt, then pasta. You can rinse the breasts under cold water to quick cool before dicing. Sounds odd, but it's true.
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