Post by marlaoh on Aug 31, 2004 7:06:07 GMT -6
Cold Macaroni and Tuna Salad
Macaroni, diced hard boiled eggs, peas and tuna in a satisfying mayonnaise dressing.
Serves 6 servings
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 120 minutes
Ingredients
3 eggs
3 cups macaroni
0.5 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
0.25 cup mayonnaise
0.25 teaspoon salt
0.125 teaspoon black pepper
Directions
1. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
4. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.
Macaroni, diced hard boiled eggs, peas and tuna in a satisfying mayonnaise dressing.
Serves 6 servings
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 120 minutes
Ingredients
3 eggs
3 cups macaroni
0.5 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
0.25 cup mayonnaise
0.25 teaspoon salt
0.125 teaspoon black pepper
Directions
1. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
4. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.