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I don't usually cook with canned tuna. I feel like there's a lot of lame surrounding any dish that contains it. Tuna sandwiches are always the ones laughed at in the school lunch line, and tuna casserole...it's the signature dish of the stereotypical "bad cook" wife. Don't get me wrong, I enjoy a tuna sandwich once in a blue moon. And a tuna melt has been known to knock my socks off. But this tuna macaroni salad could end up on my plate every lunch time for the next year and I wouldn't complain. It is so light and refreshing, and when I make it I find myself hesitant to put anything else with it. It just doesn't work as a side dish. One batch makes enough lunch for the week which means a happy stomach and a happier morning when packing lunches.
Tuna Macaroni Salad
Ingredients:
16 oz macaroni, cooked al dente
2 cans tuna (in water), drained
1 box frozen petite peas
1 cup celery, sliced
1/2 cup finely grated onion
1 & 1/2 cup mayonnaise (or until moist and held together)
2-3 T lemon juice
Salt and pepper to taste
Directions:
Cook the pasta according to box instructions and mix together with next 4 ingredients. Mix the mayo, lemon juice, salt and pepper together and pour over pasta salad. Stir until mixed and let cool before serving.
