Wednesday, September 20, 2006

Garden-Style Tuna Salad

This may be a little late in the season for you folks in the northeast but it is delicious and you can always hang onto the recipe until next summer. I found this one in my roommate's cookbook when I lived in Pittsburgh in 1993. I have made it at least once a year since then. It hits the spot on a hot day! Steven raves every time I make it. It does take a bit of time to prep all of the vegetables but the effort is worth it in the end.

I'm going through a bit of a cooking spell right now. Maybe it is because Rosh Hashanah is this week-end and everyone on my food newsgroup is discussing menus for their big dinners. This week-end, one of my meals will include round challah, stuffed cabbage casserole, and honey cake, in addition to the traditional apples & honey (for a sweet New Year). I just got a recipe today for Bread Machine Pita, so I might try that with Laney on Sunday if we have enough time. I've been looking through Julia & Jacques and drooling at almost everything I see there. I wish the kids were just a bit older so I had more time to cook it all!!! I know when it happens, I'll be sad, so I'm trying not to wish the time away.

Garden-Style Tuna Salad

11 oz (2 1/2 cups) uncooked spiral or elbow macaroni
1/2 c. prepared Italian dressing
2 c. thinly sliced cucumbers
1 1/2 c. diced tomatoes
1/2 c. sliced green onions
1/3 c. chopped green pepper
1/3 c. diagonally sliced celery
3/4 tsp. salt
1/4 tsp. pepper
1 c. mayonnaise
1 Tbsp. prepared mustard
1 1/2 tsp. dill weed
2 (6 1/2 oz) cans tuna, drained, flaked
Fresh dill, if desired

Cook macaroni to desired doneness as directed on package. Drain, rinse with hot water.

In large bowl, combine hot macaroni and dressing; toss gently. In large bowl, combine cucumbers, tomatoes, onions, green pepper, and celery; sprinkle with salt and pepper.

In medium bowl, combine mayonnaise, mustard and dill weed; mix well. Add to macaroni mixture. Gently stir tuna and macaroni mixture into vegetables. Cover; refrigerate at least 4 hours before serving.

Makes 12 servings.

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