|My Easy Tuna Salad|
The warmer the weather gets, the less that you want to be stuck inside the house around a hot stove cooking. With the recipe that I am sharing with you today, you can make ahead a delicious and cool, main dish salad with hardly much effort to enjoy later while you take advantage of beautiful weather.
Basically, the only work involved is boiling up your eggs and macaroni and chopping the onion and celery. What more could a busy woman ask?
My Easy Tuna Salad comes to life thanks to the tasty combination of just a little soy sauce and red wine vinegar to your basic salad dressing along with green beans, onions and celery among its ingredients. A few tablespoons of milk help keep the mix moist without the need for lubricating the salad with more salad dressing.
I hope you try my recipe sometime because it is different way to enjoy tuna salad and freeing up your day.
My Easy Tuna Salad
2 cans (5-oz.) of tuna
1 tablespoon of lite soy sauce
3 heaping tablespoons of lite salad dressing (about 1/3 cup)
2 tablespoons of red wine vinegar
8-oz. of cooked shell or elbow macaroni
2 tablespoons of milk
1/4 teaspoon of red pepper flakes
1 small onion, finely chopped
1-1/2 cups of celery, finely chopped
1 can (14.5 oz) of green beans
½ teaspoon of salt
4 hard-boiled eggs, chopped
Put water on to boil your eggs while you clean and chop the onion and celery.
After the eggs are hard-boiled, chop and add to your mixing bowl along with the chopped onion and celery.
Boil your macaroni and also add it once cooked to your mixing bowl.
Add the remaining ingredients and mix thoroughly before covering and placing in your refrigerator until ready to serve.
If the salad seems to dry, you can lube this up with just a bit more milk or a tablespoon of olive oil.