Wednesday, July 13, 2011
Tuna Egg Salad on a Bed of Spinach, A Cool Comfort Food for a Hot Day!
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!