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Classic Tuna Noodle Salad
I have been making Classic Tuna Noodle Salad for as long as I can remember. My mom Aggie always made this salad, usually during lent and I have always made this salad for summer barbecues. When I was a newlywed, so many years ago, it was an easy and very affordable salad to make and still is! We prefer this salad on the dry side… meaning I like to make this salad with a light hand on the mayo but feel free to add as much as your family likes.
Just Like Mom
This recipe is basically the same as Aggie made so many years ago, with addition of added cheese the only exception. Aggie made this tuna noodle dish during lent, along with her recipe for tuna noodle casserole, you know the one, with the crushed potato chips on the top. I’ve always preferred this recipe verses the “hot” tuna noodle casserole. I’m just not a huge fan of warm tuna anything.
- 1 (8 oz) package
small shell macaroni
- 1 (5 oz) can
- 2 stalks
- 2 tablespoons
diced red onion
- 1 (8.5 oz) can
sweet peas, drained
- 1 cup
cubed extra sharp cheddar cheese
- 1/2 to 1 cup
mayonnaise or miracle whip
- salt and pepper
- Cook shell macaroni according to package directions, drain and rinse under cold water, drain. Place in a large bowl. Add to bowl, tuna, celery, red onion, sweet peas, and cheese.
- Lightly toss ingredients with mayonnaise, season with salt and pepper to taste.
Baked Stuffed Clams is a super easy and delicious recipe. Normally a dish you order at the restaurant but now you can enjoy stuffed clams at home.
For this recipe we used Chicken of the Sea Tuna. I prefer to use tuna-in-oil, well drained but you can certainly use tuna-in-water. This is just a personal preference.
*Use the amount of mayonnaise you prefer.
*This recipe can be doubled/tripled with the same great results. *2 tablespoons diced pimentos can be added