- Prep Time:
20 Min - Cook Time:
15 Min
- Difficulty:
easy
- Serves:
6
Cold Tuna Casserole
Description
This was my Father's take on a pasta salad. He would make this recipe for dinner and then we would take the leftovers for lunch. It was great on hot summer days when you wanted something cool, but still filling. This would make a great addition to any picnic or outdoor barbecue as well, just substitute chicken for the tuna, or leave the meat out completely.
add to shopping list Ingredients
1 package of elbow macaroni (substitute shell pasta if you like)
2 cans of tuna in water
1 can of peas
1 block of cheddar cheese
6 hardboiled eggs
1 jar of green olives stuffed with pimento
2 cups of mayonnaise or miracle whip (you can also use light)
Preparation
Start by heating water in a pot for your eggs. Once it reaches a boil, gently set eggs on bottom of pot. Make sure the water covers the top of the eggs completely. Boil for 12 minutes. Remove eggs and place them in a bowl of cold water. Allow to cool. Next start boiling some water for your pasta. Cook the pasta according to the package directions but do not overcook. You do not want the pasta to be mushy.
While your pasta is cooking you can start prepping your other items. Take your eggs out of the water and remove the shells. It helps to run them under cold water before you try to remove the shell. On a hard surface firmly tap the top and bottom of the egg to break the shell's membrane, this will make the shell come off easier. Chop the eggs into small chunks and add to your serving bowl. Next cut your cheese into small bite size chunks as well. Slice the olives and drain the peas and tuna. Add all these ingredients to your bowl or dish.
Once your noodles are cooked al dente (firm to the tooth), drain them in a colander and rinse with cold water. You may add some ice to speed up the cooling process. Once the noodles are completely cooled, you can mix them in with the other ingredients. Mix everything well. Fold in your mayonnaise and mix thoroughly. You want to make sure all the noodles are coated. Add salt and pepper to taste.
If you are not serving immediately, cover with saran wrap or an airtight cover, and stick in the refrigerator. It is best when served cold, but you may have to add a little more mayonnaise because the noodles suck up the liquid and they can become dry. Now you are ready for the picnic or just a casual lunch or dinner. Enjoy!
