HOW TO MAKE CLASSIC TUNA MACARONI SALAD DELICIOUS
This
is an updated a classic pasta salad that still leaves you eating something that
feels familiar. There are no peas, no mayonnaise dressing. In this take, tuna
and macaroni still make up the base but they pal around with celery, peppers,
and red onions, and the whole thing gets a tangy, peppery yogurt dressing.
Servings : 8 to 10
INGREDIENTS
For the vegetables
·
1
medium red bell pepper, seeded and finely chopped
·
½
small red onion, finely chopped (about 1/2 cup)
·
2
stalks celery, finely chopped
·
2
tablespoons freshly squeezed lemon juice
·
1/4
teaspoon kosher salt
For the pasta
·
8
ounces dry elbow macaroni
·
1
teaspoon kosher salt
For the dressing
·
1/2
cup mayonnaise
·
1/4
cup whole-milk yogurt (not Greek)
·
1
tablespoon Dijon mustard
·
1/2
teaspoon freshly ground black pepper
·
1
(5-ounce) can solid tuna in oil or water, drained
EQUIPMENT
·
Measuring
cups and spoons
·
Saucepan
·
Colander
·
Chef’s
knife and cutting board
·
Mixing
bowls
·
Large
spoon or spatula
INSTRUCTIONS
1.
Hard-boil
the eggs if needed. There are plenty of methods for hard-boiling eggs and you
can use whatever recipe is tried and true for you. Hard-boil 3 eggs, cool,
peel, and chop the eggs before starting the rest of the salad.
2.
Marinate
the vegetables for 15 minutes. Place the bell pepper, red onion, celery, lemon
juice, and salt in a large bowl, stir to combine, and set aside for 15 minutes
to marinate. Meanwhile, cook the pasta.
3.
Boil
the pasta. Bring about 2 quarts of water to a boil in a large saucepan over
medium-high heat. Add the pasta and salt, reduce the heat to a simmer, and cook
the pasta until tender but not mushy, about 8 minutes or according to package
directions. While the pasta is cooking, fill a large bowl with ice and water.
4. Shock
the pasta. Immediately drain the pasta into a colander and rinse under cool
running water. Drain, then place the colander with the pasta in it directly
into the bowl of ice water and cool for 3 minutes. Remove the colander from the
ice bath and drain well. Transfer the drained pasta to the bowl of marinated
vegetables.
5.
Make
the dressing. Place the mayo, yogurt, mustard, and black pepper in a medium
bowl and whisk to combine.
6. Add
the egg and tuna to the dressing. Add the chopped egg and the drained tuna into
the dressing. Use a spatula to gently fold them into the dressing.
7.
Fold
the pasta, dressing, and vegetables together. Transfer the dressing to the bowl
of pasta and use the spatula to fold the dressing into the pasta and
vegetables.
8.
Season
and serve. Taste and season with salt and pepper as needed before serving.
NOTES
Storage: Leftover macaroni salad lasts well in an
airtight container in the refrigerator for up to 3 days. Let sit at room
temperature 30 minutes before serving. Taste and season with salt and pepper as
needed.
Recipe
from thekitchn.com
Delicious Food Recipes
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