Add Zip To Your Tuna Salad For Memorial Day, Cathy Kates’ Latest Favorite Recipe
When I was in Mrs. Urbanski's Home Economics class in Wrenshall she taught us to make Tuna Noodle Hot Dish. It was the first meal I learned to cook all by myself. At that age I also liked tuna sandwiches (not tuna melts!) and cold tuna noodle salad. As I got older, tuna started to gross me out. NOW, I've found a new tuna salad that I love, you should try it!
Oh, I'll eat Ahi Tuna if it's Nigiri style (meaning it's seared and comes on a block of white rice), I suppose because it's trendy. But for the longest time I wasn't into tuna, not even the albacore tuna that was also trendy a few years back. Then I tried a tuna salad made with jalapenos at a local restaurant and loved the zing! So, I searched out a way to make it myself! Rather than use chopped jalapenos, I found this Mexican influenced tuna that I thought would be perfect! Just the right amount of zing and not too much tuna flavor, lol. You can find it in your favorite grocery or mega department store.
My Tuna Noodle Salad Recipe with a Zing: (bare in mind I don't really measure and you can put pretty much whatever you and your family like )
- 1 small package of macaroni shells, cooked, drained and cooled
- some chopped onion and celery (I eyeball it, but probably about 1/4 cup+ of each)
- 1/2 of a red or orange pepper, chopped
- 1 package of Mexican style tuna
- enough real mayo to make it moist and creamy (I like lots)
- salt and pepper to taste
- other options, peas, pickles, cheese, be creative
With Memorial Day weekend coming up this will make a great salad to go with your BBQ. Enjoy!