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Friday, June 14, 2013

Tuna Salad

If summer EVER gets here, we'll be having this with hot dogs and hamburgers.  I've posted this before but it's my favorite "go to" salad. 

You are going to need
1 lb Box of your favorite shaped pasta~I like skinny elbow, mini bow ties or small shells
2 cans Tuna drained~I prefer to use packed in oil because it has more tuna taste but typically have packed in water in the house
1 small onion minced
1 C Frozen Peas
2 stalks Celery chopped
Ranch Dressing
Miracle Whip

Cook your pasta according to directions in salted water. You want to make sure it is fully cooked, al dente has it's place and it's not in tuna salad. Put your frozen peas in the bottom of your strainer and when you drain your noodles, you will defrost the peas. Put both into a bowl. Add tuna, onions, celery and pepper. Give it a good stir. Cover and put in the fridge until just before serving or leaving. If you are going to serve right away, that works too. I personally like a tuna salad that is a bit warm.

The are going to use 3/4 Miracle Whip to 1/4 Ranch dressing. Start out with a total of a cup and add more Miracle Whip and a tiny bit more Ranch. Taste. I usually end up using more Miracle Whip because you don't want it to be too "ranchy" tasting but the Ranch adds a nice touch. Experiment, you'll get the flavor you like. Be careful NOT to put too much Miracle Whip, a wet salad can be a real day wrecker. You can always add more if it dries out, but you can't take it away.

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