A few nights ago, having run out of good shows to watch on Netflix, we decided to give Kingdom another try. Episodes are over an hour long and, despite the horrific zombie scenes that are almost impossible to unsee, the blood and gore were not enough to discourage us from taking a break and having a snack.
This tuna and macaroni salad was made with leftover cooked pasta. Sam did a video of an old chicken and broccoli pasta dish, we were out of linguine so I urged her to use cut macaroni instead. She cooked more pasta than she could toss with the chicken and broccoli and what was left we kept in the fridge.
Days later, Alex asked what we should do with the pasta. I suggested tuna and macaroni salad because, well, canned tuna was really all that that was left in the pantry. She asked if the salad shouldn’t have chopped carrot and sliced celery. Yes, I agreed, but we’d have to make do with what there was. We had mayo, pickle relish and cheese, and they would have to suffice.
Despite the limited ingredients, Alex managed to make a delighful salad. The secret? Cheese. We really ought to be consuming all the cheese in the fridge anyway so why not add a hefty amount to the pasta and tuna?
Tuna and Macaroni Salad
- Dump the macaroni, tuna, pickle relish and cheese into a mixing bowl and toss to distribute evenly.
- Add a quarter cup of mayo, spinkle in some salt and pepper and toss. If the mixture appears too dry, add more mayo, no more than a tablespoonful or so at a time, until the salad acquires a creamy consistency.
- Transfer the salad to a covered container and chill in the fridge for several hours.
- Taste the salad after chilling. The pasta would have soaked up the salt so check if you need to adjust the seasonings. Check too if the salad had dried out in the fridge and needs additional mayo.
- Serve the tuna and macaroni salad well chilled.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.