Moving across country away from your family and friends can make you feel a little displaced. Moving to San Diego I know was the right move, but I definitely miss my family. So, when I was going through my recipe binder and found my moms old recipe for her famous tuna salad I had to make it. Tuna salad itself is a very basic and easy thing to make, but the fact that it brought my family to me (in food form) made the distance seem a little closer. I wanted to share the recipe because it is delicious, cheap, and easy to make! The recipe can also be modified in many ways (I’ll explain Later..). Here is the original recipe written on construction paper from my mom when I was 10.
It might be a little hard to read so here it is typed out:
- 16 oz Small Shell Pasta
- 2 cans Tuna Fish (drained)
- 10 oz Frozen Peas (rinsed in cold water)
- 1 cup Mayo
- 3/4 cup Ranch
- 1/2 cup Milk
- 5 Stalks Celery (diced)
- Make Pasta as instructed on packaging.
- Rince with cold water.
- Mix Tuna, Pasta, and Celery.
- In a separate bowl mix Mayo, Ranch, and Milk.
- Add the Mayo, Ranch, and Milk mixture to the Pasta.
- Stir in peas
- Chill and serve.
A couple ways you can modify this is making it with any type of noodle. I’ve done it with macaroni noodles as well as farfalle, just depends on what you want it to look like.
You can also modify all the dairy. I’ve used greek yogurt and ranch packets, unsweetened coconut milk.
NOTE: I usually use three cans of tuna per recipe. The recipe is also easily doubled if you want to make a larger back, which I usually do!!