March 17, 2018
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Try cold counterpart to tuna noodle casserole

By Sandy Oliver Special to the News, Special to the BDN

You have all heard of tuna noodle casserole, the hot dish easily assembled for supper or a potluck. I make it once in a while, and the other day I thought: Why not make a cold version of the same dish?

You can use all the same main ingredients — tuna, noodles, celery, onion, peas — and put potato chips on top. All you have to do is substitute salad dressing for the white sauce or canned soup of the hot dish. I left the celery raw, minced the onion finely, and I blanched the fresh peas. I used mayonnaise with a little of a favorite homemade creamy garlic dressing to thin it somewhat. If you are a fan of ranch dressing, this is a good dish for that.

Feel free to add other flavor-enhancers such as herbs, pickles or olives. I used dill and parsley. A few black olives and a sprinkle of capers would be pleasant.

Looking for …

Prune-filled bear claws. Sandra DiGiano wrote: “It’s been many years since I’ve see Prune Bear Claws and only in bakeries.” This is pastry made with turnover type pastry dough, with a prune and almond filling and sugar sprinkles on top. Sandra said, “Yum. I trust you and your readers can come up with a good recipe.” OK, readers, what can we do for Sandra?

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime number.

Cold Tuna Salad

Makes 4 servings.

6-8 ounces flat noodles

1 large can tuna fish, drained

2-3 stalks celery finely chopped

1 small onion or 2-3 scallions, finely chopped

1 cup fresh peas, blanched in hot water (optional)

Finely minced parsley and dill (optional)

Mayonnaise or salad dressing

Salt and pepper

Crushed potato chips

Bring a pot of water to a boil and cook noodles according to package directions. Drain and cover with cold water to cool. Drain well, and put into a large bowl, adding the chopped vegetables and herbs. Add enough mayonnaise and salad dressing to bind to your taste. Season with salt and pepper to taste. Put into a serving dish and sprinkle crushed potato chips on top.

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