Tuna Egg Salad on a Bed of Spinach, A Cool Comfort Food for a Hot Day!

When you think of comfort food, do you think of steaming bowls of soup or stews,  hot casseroles, or plates of pasta? To me this Tuna Egg Salad is comfort food.  What could be better on a 90 degree, 100% humidity day, than a chilled bowl filled with this Tuna Egg Salad? Nothing, I don't think, except maybe a bowl of ice cream. I am from the generation that grew up without air conditioning, not in the house or the car, for many years. Can you imagine that? When you only have fans to keep cool, you don't want to eat hot food.  You want chilled Tuna Egg Salad, ice cream, popsicles. You get get my drift. To this day, I still can't eat hot food in hot weather, even in the air conditioning. This drives my husband crazy.  He wants pasta and grilled food. I eat a lot of salads and cold watermelon and yogurt, When we have stretches of hot weather, like we are having now in Chicago.

This Tuna Egg Salad is packed full of Tuna, cold pasta, hard boiled eggs, cooked green peas, fresh chives from my herb garden, Miracle Whip, ( I don't like mayonnaise)  and a squeeze of lime.  Have you had Tuna salad with a squeeze of lime?  Try it!  The lime gives the salad a little zing.

Are you a Mayonnaise or Miracle Whip person?  Maybe because I grew up on Miracle Whip, that I don't like Mayonnaise. Next time, I'll have to try subbing Greek yogurt for some of the Miracle Whip.  Have any of you done that? Anyway, here is the recipe, and you can adapt it ay way you choose.

Tuna Egg Salad

2-5 or 6 oz cans of tuna
8 oz pasta, cooked, drained, or chilled I used elbow macaroni, but you can use farfalle, rotini, or any pasta of your choice.
4 eggs, hard boiled, and sliced
1 c of cooked green peas
1/2 -3/4 c of Miracle whip or Mayonnaise to moisten
Juice of 1 lime
1 tsp. of celery seed, or 1/2 c chopped celery
Fresh chives, green or red onion sliced
Fresh Baby Spinach or lettuce of your choice

Assemble all of the ingredients, except for the Baby Spinach  in a large bowl.  Thoroughly combine, and chill in refrigerator.Chill serving plates or bowls.  At serving time, line  chilled plate or bowl with Baby Spinach, and top with the chilled Tuna, Egg Salad.  This  salad in even better the next day, if you have any leftovers. Enjoy!