Karens Tuna Noodle Salad Food

JALAPENO TUNA PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain and rinse until the pasta is cool.
• In a large mixing bowl, whisk together mayonnaise, jalapeno juice, salt, and pepper. Add the cool pasta to the bowl and stir to coat the pasta. Add the tuna, cheese, jalapeno, onion, and parsley. Stir again to mix well.
• Serve immediately or cover and refrigerate until ready to serve. Enjoy!

TUNA PASTA SALAD

Steps:

• Cook noodles according to package instructions, until al dente. Drain.
• In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
• In a separate bowl, mix the mayo and Greek yogurt.
• Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
• Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.

CREAMY TUNA PASTA SALAD

Steps:

• Boil a large, salted pot of water for the macaroni. Cook it al dente according to package directions.
• Meanwhile, get everything else ready. I like to make the dressing first. Combine all the dressing ingredients until smooth and set it aside. Prep the other ingredients and add them to a large bowl.
• Once the pasta is done, rinse it under cold water and let it drain thoroughly. Toss with the dressing and other ingredients. Season with salt & pepper as needed (I found this recipe needed quite a bit of salt - it's a lot of pasta). You can serve this pasta salad right away or let it chill (covered) first for the flavors to meld more.

TUNA-NOODLE SALAD MY WAY

Steps:

• Boil water in a 5 quart pan and cook egg noodles to al dente.
• Drain and let cool. (I refrigerate while preparing the rest)
• Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
• Add season salt and ground pepper and mix well.
• Taste. Add more seasoning or mayonnaise to your liking.
• Best if chilled for at least 1 hour.
• Serve cold.

TUNA PASTA SALAD

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

THE BEST TUNA PASTA SALAD

Steps:

• Fill a small pot of lukewarm water and place 3 large eggs inside. Make sure the eggs are completely submerged. Let it the water come to a boil. Then turn the heat off, cover with a lid, and set your timer for 8 minutes.
• Carefully transfer the hard-boiled eggs to an ice bath and peel the eggs once they're cooled.
• Then chop the eggs into fine pieces.
• Now cook 12 oz of elbow macaroni in Pot of water al dente. Make sure to Salt the water really well.
• Drain 2 (5 oz) cans of albacore tuna and place the fish into a large bowl along with 1/4 cup chopped onion, 3/4 cup mayonnaise, 1/4 tsp black pepper, a Pinch of salt, 1 chopped stalk celery, 2 tbsp chopped dill. 
• Mix everything together until it's all well combined. Serve chilled

PASTA SALAD WITH TUNA MAYO

Steps:

• Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
• Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.

COLD TUNA & SHELLS SALAD

Steps:

• Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
• Cut up the cheese into bite size pieces and set a side.
• Drain the tuna and set aside.
• In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
• After it's well mixed add the rest of the ingredients leaving out the paprika.
• Once everything is mixed well add the paprika (it's just for color).
• Depending on your taste you might want to add more mayo, paprika, or pickle relish.
• I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.

KAREN'S PASTA SALAD

Steps:

• Salad:.
• Cook rotini until not quite done - barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish "cooking" the pasta perfectly.)
• Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
• Gently mix the dressing into the salad.
• Marinate at least 6 hours before serving.
• Dressing:
• Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
• Taste before adding entire mixture to salad to adjust seasonings.
• NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.

KAREN'S CHINESE SALAD

Steps:

• Make the rice if you don't have any already cooked.
• Wash spinach and spin or pat dry.
• Tear into bite-sized pieces.
• Put first 10 ingredients into salad bowl and blend gently.
• Mix ingredients for dressing in a separate bowl or in the blender.
• Add dressing and serve immediately.
• **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.