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Twisted Tuna Salad

It’s summer. That means BBQs with potato salad, brats, pasta salads, mayo laced salads…and guess what? I am totally ok with that. Must be the Minnesotan in me. Which leads me to this “Twisted Tuna Salad” because I had the ingredients on hand to make a basic tuna noodle salad but that sounded so boring.

I suggest always keeping these basics on hand like noodles, mayo and canned albacore tuna in water (dolphin safe, of course), and a variety of spices. Today was the day I had to utilize these resources… and I am proud to say I came up with a delicious concoction! The taste tester approved it too!

Enjoy this great recipe from Chef “Dani on the Daily”. I didn’t even need to ask Chef Selary how to jazz it up (nor did I add celery). I just stared with a bright yellow bowl and “got after it”. One and done as I like to say. Let’s not make a huge mess.

Let me know how you like it! The recipe is below.

The ingredients are:

  • Bag or box of “fun” noodles (elbow/macaroni noodles are as boring as a basic, standard tuna salad). I went with shells.
  • Bag of frozen peas
  • 1 can dolphin safe albacore tuna in water
  • Mayo
  • Scallions
  • Pickle Juice (snack on pickles while you wait for the noodles to cook!)
  • Salt and Pepper to taste
  • Paprika
  • Curry Powder
  • Parsley
  • Garlic Powder

Directions:

  1. “Locate” and then choose a bright serving and mixing bowl (because that is fun part)!
  2. Add a dash of salt to boiling water and boil noodles to “al dente” (not mushy).
  3. Thaw bag of frozen peas out on counter while waiting for noodles to cook. I mix them in (even though they are a little frozen) because it cools off the noodles and tuna, so the salad is at an edible temperature so you can eat right away.
  4. Drain tuna and add to mixing bowl.
  5. Cut up scallions or onion of your choice. I like scallions because of the taste and color.
  6. Combine all remaining ingredients in with the tuna and then mix: amount of desired mayo (I used about 4 scoops out of the jar or about 1 cup), 1 tablespoon pickle juice, and 1/4 cup of scallions. For the spices I use the measurements of “pinches” and “dashes” to taste (less is more, and you can always add more) so here goes…pinch of salt and pepper, dash of parsley, dash of garlic paper, dash of paprika, dash of curry powder.
  7. When noodles are done, drain and rinse.
  8. Add the noodles to everything else and mix together.
  9. Enjoy!

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