Tuna and Macaroni Salad
This is one of my favorite after-school snacks. It tastes great and it makes a lot, so I can eat it for a few days in a row. Although it tastes better cold, I am usually too impatient (and hungry) to wait for it to chill, so I eat it warm the first day and then cold the rest of the time.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil and add the macaroni. Cook over medium heat for 7 to 8 minutes, or until just cooked. Place the frozen peas in a colander and drain the macaroni by pouring it over the peas.
Step 2
Drain the tuna and place it in a large bowl. Add the mayonnaise and stir until well combined. Add the macaroni and peas to the bowl and stir until the macaroni is completely coated with the mayonnaise. Season to taste with salt and pepper. Cover the salad with plastic wrap and put it in the refrigerator until you are ready to serve it.
Kitchen Vocab
Step 3
A colander is shaped like a bowl and has lots of little holes for draining or straining liquid out of foods. A fine-meshed sieve is generally smaller and has a metal mesh with very fine holes. Which one we choose to use depends on the amount of food we are draining or how large the stuff is that we are trying to strain out. A colander is larger and works well for draining pasta or vegetables, but a fine-meshed sieve works best for straining lumps out of gravy. (Not that we ever have that problem.)
