You may also like
Categories:
light chunk tuna regular mayonnaise sweet relish stalks celery Vidalia onion carrots green peas lemon juice pasta shells salt Cheddar cheese
Viewed: 49 - Published at: 9 years agoIngredients
- 6 (6 -8 ounce) cans light chunk tuna in water
- 8 tablespoons regular mayonnaise or 8 tablespoons light mayonnaise
- 12 cup sweet relish (optional)
- 2 stalks celery, diced
- 1 medium vidalia onion, diced
- 2 carrots, cut into half circles
- 2 cups green peas (fresh or frozen, thaw if frozen)
- 1 -1 12 teaspoon lemon juice or 1 -1 12 teaspoon lemon extract
- lettuce leaves or spinach leaves, to serve over
- 3 cups dry medium pasta shells
- salt and black pepper
- shredded cheddar cheese (optional) or monterey jack cheese (optional)
Method
- Cook pasta to desired doneness according to package directions.
- Drain well and rinse thoroughly in cold water.
- Dice celery and onion.
- Cut carrots into"half circles".
- Open tuna cans and drain well.
- Scoop tuna out into a large mixing bowl.
- Add mayonnaise,salt,pepper and lemon juice to tuna and mix well.
- Add relish, if using, and mix well.
- Add celery, onions, carrots, and peas to tuna mixture, mixing well after each addition.
- Add pasta to tuna and vegetable mixture and gently mix well with a large rounded spatula or similar utensil to avoid tearing pasta.
- Wash desired amount lettuce or spinach leaves and pat dry between paper towels.
- Place lettuce or spinach leaves on serving plates or in bowls and top with desired amount of tuna salad.
- Hint: an ice cream scoop works very well for scooping the tuna salad and making a nice looking dish.
- Top with shredded cheese, if using.
