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07/08/2017

~ One-Bowl Lunch on the Run: Tuna Macaroni Salad ~

IMG_1283I rarely make the time to sit down and eat lunch and almost never find the time to  go out to lunch. I prefer to munch and crunch, while working, standing in my kitchen or sitting at my computer.  For example: I am munching on some chopped cantaloupe, here at my desk, for breakfast, while writing this, at 6:30AM.  Whatever time I get my mid-day hunger attack today, I'm literally going to, "stick a fork in it":  tuna macaroni salad.  I made it yesterday, am writing about it today, and shall enjoy it, in a small bowl, as a light, satisfying, quick and tasty snack.  For me, it's just enough protein and carbohydrates to satisfy my hunger without squelching my appetite for dinner.

Nowadays, I'm mostly feeding just my husband and myself, and, since I'm typically the only person here in the afternoons, I never make a full batch of tuna macaroni salad (using an entire pound of macaroni).  I make just enough for one full, refreshingly-light Summertime meal for us two to enjoy together, and, three to four days of leftover light snacking for me. When it comes to tuna salad, macaroni salad and tuna-macaroni salad, I'd rather make it often, and eat it fresh, than make a lot and have it hang around too long.  That said, if you're feeding an entire family, do the math and turn my half batch into a full batch -- you'll end up 4 pounds/4 quarts/16 cups.

No peas please -- save 'em for your tuna noodle casserole.

IMG_12288  ounces mini-farfalle (or elbows, mafalda, shells, etc.), cooked al dente, according to package directions and well-drained

2  jumbo eggs, hard-cooked eggs, or, 3 large eggs, peeled and finely diced (Note:  I like to dice the whites and the yolks separately for a prettier presentation.)

1/2  cup peeled and small-diced carrot

1/2  cup small-diced celery

1/2  cup small-diced red onion

2  tablespoons Dijon mustard

2  tablespoons sweet pickle relish

1/2  teaspoon celery seed

1/2  teaspoon sea salt

1  teaspoon coarsely-ground black pepper

1/2 cup mayonnaise (plus additional mayonnaise, if necessary or desired)

1  12-ounce can solid-white Albacore tuna, packed in water. well-drained

IMG_1237 IMG_1244~ Step 1.  In a 4-quart saucepan, bring 3 quarts of water to a boil.  Add 1 teaspoon sea salt.  Add the macaroni, briefly stir and cook, until al dente, about 6-7 minutes.  Do not overcook.  Drain into a colander and rinse under cold running water until macaroni is cooled to below room temperature.  Allow pasta to continue to drain and "dry" (free from moisture) about 30-45 minutes.  Gently toss occasionally during this "drying" process.

IMG_1221 IMG_1231~ Step 2.  While the macaroni is drying, in the same saucepan, prepare the hard cooked eggs, drain them under cold water to cool to the touch and peel.  Open the tuna and invert can onto a paper-towel-lined plate to thoroughly drain.

IMG_1250 IMG_1253 IMG_1255 IMG_1259~Step 3.  Fine dice the egg whites, egg yolks, carrot, celery and onion as directed, placing them in a large bowl as you work.  Add the Dijon mustard, pickle relish, celery seed, salt and pepper to the bowl and give the mixture a thorough stir.  Add and fold in the 1/2 cup mayonnaise.

IMG_1262 IMG_1266~ Step 4.  Add the now moisture-free macaroni to the bowl and gently fold it into the creamy vegetable mixture.  Using your fingers, pull the tuna into bite-sized chunks and pieces, placing it in the bowl as you work.  Gently and thoroughly fold the tuna into the macaroni salad.  Cover bowl with plastic wrap and refrigerate until flavors marry and mixture is well-chilled, 4-6 hours or overnight (overnight is best).  Prior to serving:  

Stir, taste & add additional mayonnaise if desired:

IMG_1276Portion into 2, 1-quart containers & refrigerate 3-4 days:

IMG_1302When hungry, scoop into snack-sized bowl & stick fork in it:

IMG_1297One-Bowl Lunch on the Run:  Tuna Macaroni Salad:  Recipe yields 2 pounds/2 quarts/8 cups.

Special Equipment List:  4-quart saucepan; colander; paper towels; cutting board; chef's knife; vegetable peeler; large rubber spatula; plastic wrap; 2, 1-quart-sized food storage containers w/tight-fitting lids

6a0120a8551282970b01b8d1b7b703970cCook's Note:  The ~ Creamy, Chunky, Crunchy "Classic" Tuna Salad/Sandwich ~ is often referred to as "the mainstay of everyones childhood", or, "the lunch staple of the office generation (of which both my husband and I are a part of)." As for me, like today's recipe (tuna-mac salad), tuna salad, with a few whole wheat crackers, is another one of my weekday afternoon favorite snacks.  For the record, when referencing "classic" tuna salad, I refer to the "classic" way all of our mother's and grandmother's made it -- just the way we like it.  There is no right or wrong way to make it, except the way you like it.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

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