Growing up I had no inclination in learning how to cook, in high school the fanciest thing I knew how to make were pancakes and this tuna salad. I would make it for lunch during summertime - which in my hometown was 7 months out of the year. I made it a few times this summer, especially in August which was uncommonly hot in San Diego. Its an easy and fast recipe using common kitchen staples and just the perfect cool food to have during a hot and muggy afternoon.
Tuna Salad
1/2 bag elbow macaroni - preferably from the Hispanic section at the grocery store
Lettuce
1 can of mixed vegetables
1 or 2 cans of tuna - I actually use 1 1/2 cans, the other 1/2 goes to my spoiled cat
Mayonnaise
Salt, pepper and/or seasonings to taste
Saltines
- Cook the elbow macaroni in boiling water with a touch of cooking oil to avoid them getting stuck.
- Once the macaroni is cooked (10 - 15 minutes), drain and rinse.
- Chop the lettuce as finely as you like, half a head should be fine for this recipe.
- In a bowl combine the lettuce, mixed vegetables, tuna and cooked macaroni.
- Coat everything with mayonnaise and that's it!
- Eat with saltines.
When you taste this salad it might seem that it needs salt, I like to add pepper or seasonings like Mrs Dash, but avoid adding salt since the saltines complement the salad. But if you don't want saltines, prefer to eat it with tostadas or just plain, then by all means, add some salt to taste and enjoy!
