If it seems dry, you can add another tablespoon or so of mayonnaise. Make sure the tuna is well coated with the mayonnaise dressing. Ingredients 2 cups elbow macaroni 4 large hard boiled eggs 10 ounces white albacore tuna fish 15 ounces frozen peas 1 1/2 cups mayonnaise. Add the drained canned tuna and break apart the flakes into much smaller pieces, rubbing the flaked tuna against the veggies to break it down. This pasta salad has it all: tender macaroni, genereous pieces of tuna, crisp celery, peppers, and red onions, finished with a tangy, peppery, creamy yogurt dressing. The addition of crunchy celery, sweet peas, hard-boiled eggs and red onions adds a healthy balance of color and texture without losing that classic tuna salad.This is the base of the salad and you want it to be very well blended before you add the canned tuna. Stir in the mayonnaise, lemon juice, salt and pepper and mix to combine.(I prefer dill pickle relish, but I know many people who are hard-core sweet relish fans. Chop the veggies finely and add them to a large bowl.In a large mixing bowl, combine the pasta, eggs, celery, pickles, green onions and tuna. It should be one homogenous dish - and the best way to accomplish it is a fine dice (about 1/4″), so get out your cutting board and a sharp chef’s knife (or santoku) and let’s get chopping. Cook the pasta according to package instructions. You want their flavor and crunch without exactly knowing what you’re biting into (if that makes sense). The bell pepper, celery and onion should be chopped very fine, so that they blend into the cold tuna pasta salad rather than standing out. The most important tip I can give you about prepping the tuna mac salad is to pay attention to how you chop the veggies.
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