Tuna Salad
I hated Tuna Fish as a kid and now I love it! I finally created a recipe for Tuna I like. It can convince any non-Tuna lover to cross over.
I hated Tuna Fish as a kid and now I love it! I finally created a recipe for Tuna I like. It can convince any non-Tuna lover to cross over.
- adobo (to taste)
- 2 packets white albacore tuna (drained)
- 1 cup real mayonnaise
- 1 8-oz bottle hidden valley ranch dressing
- 0.5 red bell pepper (minced)
- 0.5 green bell pepper (minced)
- 7 baby kosher dill pickles (minced)
- 0.5 small onion (minced)
- 3 green olives w/ pimientos (sliced)
- 3 large black olives (sliced)
- pepper (to taste) fresh ground
- 1 box celletani dry pasta (or any small cut pasta)
- Carbohydrate 31.8411686666667 g
- Cholesterol 8.158 mg
- Fat 17.7902168333333 g
- Fiber 4.72789167109331 g
- Protein 7.592657 g
- Saturated Fat 2.5485685 g
- Serving Size 1 1 Serving (115g)
- Sodium 640.403891666667 mg
- Sugar 27.1132769955734 g
- Trans Fat 0.93534164166667 g
- Calories 312 calories
Step-by-step
- Boil pasta and cook completely as directed on the box. Drain and let cool.
- Mince Peppers, Onions and Pickles.
- Combine Tuna with mayo and ranch dressing. Add seasonings to taste.
- Combine tuna paste with minced veggies and pasta.
- Refrigerate until ready to serve.
Ingredient weights and packaging sizes rarely communicate the physical transformation that occurs when hot starch meets a cold, high-fat dressing. Albacore tuna absorbs moisture rapidly once drained, meaning the density of the mixture relies entirely on how thoroughly the liquid is pressed from the fish before mixing. Pairing this heavy, dressing-laden dish requires deliberate acidic contrast to cut through the rich combination of mayonnaise and ranch. Bitter greens like arugula or radicchio provide the necessary structural bite to balance the heavy starch of the cavatappi pasta.
- Chill the boiled pasta completely to 40 degrees Fahrenheit before combining with the tuna mixture to prevent the mayonnaise from breaking down into an oily separation.
- Mince the red and green bell peppers to a uniform brunoise size of roughly two millimeters so the crunch distributes evenly without overpowering the tender fish flakes.
- Adjust the ratio of mayonnaise to ranch dressing depending on the intended application, utilizing less bottled dressing when spreading the mixture onto sandwich bread to maintain structural integrity.
- Store the finished dish in an airtight glass container for up to three days, stirring thoroughly before serving to reincorporate any settled moisture.
Serving this pasta salad alongside a simple green salad dressed simply in fresh lemon juice and olive oil provides a bright counterweight to the rich dairy components. Crisp radishes sliced paper-thin add a peppery snap that highlights the savory notes of the adobo seasoning.
