12/9/2023 0 Comments Old fashioned macaroni tuna saladOf non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. I'm not fond over fakey, over-enthusiastic performance chefs. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. We're hoping that his sisters will soon show up with their own accounts, as well. My sister Cathy is here as cxstitcher and my mom is Juliesmom - say hi to them, eh? Our friend Darrell is here as Uncle Dobo, too! I've been typing in his recipes for him and entering them on R'Zaar. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as Steingrim, is an excellent cook. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. That’s all it usually takes to loosen it up.It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. Tuna Pasta Salad will keep well in the refrigerator for 4-5 days! If it becomes a little dry, simply drizzle a tiny bit of milk over it and stir. Store this salad in the refrigerator in a tightly sealed container. Making this salad ahead is required, as you’ll want to give it at least a couple of hours in the fridge, to chill. Recipe Tipsīe sure to taste your salad after it has chilled and add additional salt and pepper, if needed. Step-by-Step PhotosĪdd a bit of shredded green cabbage to the bowl, to add a bit of vegetable to the mix. Hard Boiled Eggs – adding egg to this tuna pasta salad is optional, but it is a lovely addition to this salad. You can use whichever, as it will work fine with both. I always use salad dressing, aka Miracle Whip™ I love the tangy flavour and I find it lighter tasting. I find it a little heavy for Summer salads, to be honest. Mayonnaise – I have to confess, I don’t use real mayonnaise when I make this particular salad. Fusilli works well, as does penne and small shells. Pasta – I love to use rotini (corkscrew) pasta for this pasta salad, as it has lots of surface area to grab the dressing and tuna pieces. Tuna – I generally use the flaked tuna packed in water, but you can use any canned tuna you like. I also have some variations to share, if you’d like to change it up a bit. This is a hearty and filling salad, with the addition of tuna and egg, so it’s perfect for a lunch or as part of a salad plate, for dinner.I love that it makes a big batch, so it sticks around in the fridge a bit, to grab and eat or for summer entertaining, when you need a big bowl.What sets it apart from the masses is the delicious dressing, that has so much more flavour than mayo alone! This tuna pasta salad has been my Summer go-to salad for years.This classic tuna pasta salad is perfect to have in the fridge all summer long! It’s great for lunch, as a side for dinner, or as a perfect addition to picnics or BBQs.
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