Don’t you love those go-to meals? The ones where you KNOW you always have all the ingredients in the house and everybody loves? And, hey, they’re nutritious, too!
Tuna Noodleriffic is actually my mother-in-law’s recipe for cold tuna noodle salad, but try selling that to two boys. So we came up with this name and it’s been nothin’ but love ever since.
A box of pasta. Sometimes I use penne and sometimes egg noodles. Lately I’ve been using garden rotini. Adds a nice color and more servings of vegetables!
2 cans of tuna
1/2 cup to 1 cup of mayonnaise (or mayo and plain yogurt, or sour cream, or whatever)
2 hard boiled eggs
chopped veggies, seasonings, and the kitchen sink. My standards are cucumber, avocado, and tomato, and garlic and parsley. But, really, any vegetable you want, any seasonings you want, it’s all good.
Prepare the pasta according to the package directions.
If you’re making this meal ahead of time, mix in some of the mayo (so the pasta doesn’t get clumpy) and stick it in the fridge so it cools. If you’re making it now, drain the pasta and keep it in the colander, fill up the sink with ice water and dunk the pasta in the water to cool it down. It’s *cold* tuna noodle salad, remember.
Once the pasta is cool, mix the tuna and the rest of the mayo in it. Add the chopped veggies and seasonings and mix it all up good.
Put tuna and pasta mixture in a baking dish (though we’re not going to bake it). Slice the eggs and decorate the top. Serve it up and eat!
… on a side note, this picture doesn’t look too appetizing. But I PROMISE – you will make this meal time and time again.
What are the go-to meals in your house?