Karens Tuna Noodle Salad Recipes

TUNA-NOODLE SALAD MY WAY

Steps:

• Boil water in a 5 quart pan and cook egg noodles to al dente.
• Drain and let cool. (I refrigerate while preparing the rest)
• Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
• Add season salt and ground pepper and mix well.
• Taste. Add more seasoning or mayonnaise to your liking.
• Best if chilled for at least 1 hour.
• Serve cold.

TUNA PASTA SALAD

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

TUNA NOODLE SALAD

Steps:

• Cook elbows.
• Break-up tuna with a fork into small bits.
• Mix tuna and all other ingredients into the pasta.
• Refrigerate for several hours.
• Is much better on the second day.

KAREN'S TUNA NOODLE SALAD

Steps:

• Prepare shell noodles as per package instructions.
• After draining, rinse with cold water to cool the noodles down.
• "Shake"strainer well to rid noodles of excess water.
• Transfer cool noodles to a large mixing bowl.
• Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
• Mix well, stirring in a"scooping" manner until all flavors are blended.
• Refrigerate until cold.
• If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
• Add salt, pepper, or other herbs and spices to your taste.