Here’s a simple and tasty recipe I haven’t shared before. I don’t make it all that often because my husband is not a fan of tuna (long story, but it involves some sort of hideous tuna diet).
However, I like it a great deal and it’s one of those foods that just says “summer” to me. In fact, I just made it a few minutes ago.
Tuna Noodle Salad
A nice summertime lunch or dinner salad.
Servings 3
Ingredients
- 8 oz. dry weight pasta*
- 2 hard boiled eggs chopped
- 1-2 ribs celery sliced
- 1-2 green onions sliced
- 1 tbsp. pickle relish
- 1 can tuna in water drained
- 1/2 cup or more as needed mayonnaise
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. dried dill
- Sprinkle of paprika
Instructions
- Cook pasta according to package directions, drain, rinse in cold water and refrigerate until cool in a medium-sized bowl.
- When noodles are sufficiently cold, remove from refrigerator and add eggs, celery, green onion, pickle relish and tuna.
- Mix in mayonnaise until the desired consistency is achieved. Add black pepper and dill, stir thoroughly. Sprinkle lightly with paprika.
- Return to refrigerator to cool for 30 minutes or so before serving.
Notes
*I usually use shell or bow-tie noodles
You can use the same basic recipe with cooked turkey or chicken in place of the tuna – or just leave out the meat and have it be an egg salad with noodles.
Warm, buttered French bread or corn muffins are excellent accompaniments for this salad.
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