Tuna Noodle Salad
Growing up my mom would make pasta and toss with tuna, mayonnaise and celery. I know sounds super boring right? When you grow up in a Mexican household where 98% of your daily meals are Mexican foods of some kind its hard not to get excited about something different! This cold tuna noodle dish made me so happy! It felt like a special occasion! I of course have since grown up as has my palate. Here is my version with some variations of one of my very favorite meals growing up !
Tuna Noodle Salad
One of my all time favorites growing up with a little more sass!
Ingredients
- 1 box pasta I used Banza Elbows, cook according to instructions, rinse with cold water, toss with a little olive oil to prevent sticking and set aside.
- 1 cup mayonnaise
- 1 can tuna you can use 2 cans to make it extra delicious!
- 3 stalks celery diced very small
- 3 green onions chopped
- 2 tablespoons capers or chopped pickles
- 2 tablespoon s fresh parsley or 1 tablespoom dried parsley
- 1 tablespoon fresh tarragon or 1 teaspoons dried tarragon
- 1 tablespoon dijon mustard
- 1 teaspoon ground pepper
- 1 teaspoon sea salt
- 1 tablespoon fresh lemon juice you can also use apple cider vinegar or red wine vinegar
Instructions
- Combine cooked and cooled noodles with the remaining ingredients.
- Allow at least 1 hour in refrigerator before serving.