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?
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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.