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Tuna Macaroni Salad

If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma’s “tuna mac,” but made a touch more sophisticated with the addition of cornichons and scallions.

Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery, and cafe in Los Angeles known for “its stylish take on home-style cooking.” They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that. Thankfully, it’s no more difficult to make than Grandma’s. Just boil up some macaroni and drain.

Combine with two cans of tuna (if you’re feeling flush, you can add chunks of cooked fresh tuna like we did for the photo) one cup of mayonnaise, chopped celery, cubed Cheddar cheese, sliced scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that’s an optional addition. Season well with freshly ground black pepper and serve cold.

This is absolutely yummy and so easy to make!!!

Ingredients

400 grams Del Monte macaroni pasta (cooked)
2 cans Gold Seas Yellowfin Tuna in spring water
2 cups mayonnaise (I used Kewpie Japanese Mayo)
1 can pineapple chunks or tidbits (450 grams)
1/2 onion, minced

Please continue to Next Page (>) for the full cooking ingredients and instructions.

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