Wednesday, July 9, 2014

Summer Sides: Tuna and Edamame Macaroni Salad

Tuna and Edamame Macaroni Salad

I've been a little nostalgic this week.  After losing my last grandpa, I'm longing for all things that remind me of my childhood.  Luckily, after returning from his funeral in Michigan, my maternal grandmother was waiting for me in the Arizona Mountains.

Tuna fish sandwiches are a regular lunch tradition with her.  I've got great photos of her holding plates full of buttered bread, canned tuna and Miracle Whip all mixed together.  She'll occasionally toss in a can of Spaghetti-O's as a side dish, which immediately makes me feel like I'm seven years old again.

This recipe is a variation of grandma's other traditional tuna dish, her macaroni and tuna.  She said my uncle would sit down and eat an entire bowl of this stuff when he was a kid!  She usually makes it with chopped celery, onions and green peas.  We're Irish you see, so peas show up in just about EVERYTHING!  This version is just a little more Asian, with some edamame and bell peppers.  It's perfect for a summer picnic!

Tuna and Edamame Macaroni Salad

Prep Time: 5 minutes / Cook Time: 10 minutes / Servings: 4-6

Tuna and Edamame Macaroni Salad
  • 8 oz. elbow macaroni elbows
  • 1 can white albacore tuna
  • 1/2 cup shelled edamame
  • 1/2 yellow bell pepper, chopped
  • 2 scallions, chopped
  • 3 tbsp. low-fat Miracle Whip or mayonnaise
  • 1/2 tsp. garlic powder
  • salt and pepper

  1. Bring a large pot with heavily salted water to a boil.  Add the macaroni, stir and boil until soft, about 7 minutes.  Drain, rinse with cold water in a strainer and set aside.
  2. Open and drain the tuna.  Transfer it to a large mixing/serving bowl.  Break the tuna apart with a fork and stir in the mayonnaise.  Add the chopped bell pepper, scallions and edamame. Stir until combined.  
  3. Add the macaroni and season with the garlic powder, salt and pepper.  Stir again until well combined.  Serve immediately or refrigerate until ready to serve.

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