1/2 box of macaroni and 2 cans of tuna = tuna pasta salad for days..
Got about 5 pints out of the recipe.
by mayiplease2564
4 Comments
mayiplease2564
I modified the recipe since it called for a lb of macaroni. Used diced jalapeños to replace sweet peas. And less sugar for the brine.
Ingredients
1/3 cup (80ml) white vinegar 3 tablespoons (45ml) water 1/3 cup (65g) sugar 3 tablespoons (45ml) neutral oil 1 1/4 teaspoons fine sea salt 1/4 teaspoon white pepper 1 pound (454g) elbow macaroni 2 5-ounce cans albacore tuna in water (well drained) 4 hard boiled eggs (chopped) 1/2 cup (45g) diced red onion 1 cup (170g) peas 1/2 cup (75g) chopped dill pickles 1 cup (240g) mayonnaise (plus more to achieve a smooth consistency)
Directions
In a large bowl, whisk together all of the brine ingredients and set aside.
Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the macaroni under cold water to cool it off and stop the cooking process.
Whisk the brine again then add the elbow macaroni, drained tuna, hard-boiled eggs, onion, peas, and pickles. Mix well to coat. At this time it is best to refrigerate overnight so that the flavors absorb.
The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!
Nutrition
LalalaSherpa
Jalapenos – that’s an inspired switch that I never thought of!
anunamongus
Yum! You’re inspiring me to make a similar version since I have a lot of the same ingredients on hand.
kjodle
Gotta admit — tuna pasta salad is not inspiring. But then I saw jalapenos and whoa!!! Total game changer that I did not think of before. I will probably make this tomorrow evening to eat for lunch the rest of the week. Thank you!!!
4 Comments
I modified the recipe since it called for a lb of macaroni. Used diced jalapeños to replace sweet peas. And less sugar for the brine.
Ingredients
1/3 cup (80ml) white vinegar
3 tablespoons (45ml) water
1/3 cup (65g) sugar
3 tablespoons (45ml) neutral oil
1 1/4 teaspoons fine sea salt
1/4 teaspoon white pepper
1 pound (454g) elbow macaroni
2 5-ounce cans albacore tuna in water (well drained)
4 hard boiled eggs (chopped)
1/2 cup (45g) diced red onion
1 cup (170g) peas
1/2 cup (75g) chopped dill pickles
1 cup (240g) mayonnaise (plus more to achieve a smooth consistency)
Directions
In a large bowl, whisk together all of the brine ingredients and set aside.
Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the macaroni under cold water to cool it off and stop the cooking process.
Whisk the brine again then add the elbow macaroni, drained tuna, hard-boiled eggs, onion, peas, and pickles. Mix well to coat. At this time it is best to refrigerate overnight so that the flavors absorb.
The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!
Nutrition
Jalapenos – that’s an inspired switch that I never thought of!
Yum! You’re inspiring me to make a similar version since I have a lot of the same ingredients on hand.
Gotta admit — tuna pasta salad is not inspiring. But then I saw jalapenos and whoa!!! Total game changer that I did not think of before. I will probably make this tomorrow evening to eat for lunch the rest of the week. Thank you!!!
Edit: also, bonus points for red onions!