At last glance I have 3,570 photos on my iPhone and, unlike Kim Kardashian, only two selfies. For some mysterious reason I am obsessed with taking pictures of food, and by the look of what I've snapped (and eaten) I should weigh about 3,570 pounds. Feeling a tad nostalgic for summers past, as we labored through last weekend, Joe decided to whip up one of my favorite side-dishes, a pasta and tuna salad first created by his grandmother then perfected by his mother. This delicious salad can easily costar with many dishes, from burgers and dogs to fish and steak. Fire up those cameras, grab a few ingredients and get ready to enjoy one more bite of summer before winter comes for a looooong visit!
WHAT YOU WILL NEED:
1 pound elbow pasta
6 Hard boiled eggs, chopped
4 cans tuna (we use chunk light, but you can substitute chicken if you prefer)
1 red onion/diced
celery/chopped
mayo to taste
dijon mustard to taste
salt and pepper
WHAT YOU DO:
Boil water for pasta and cook per directions on box
hard boil six eggs, peel and dice
in a large bowl add diced eggs, chopped onion, diced celery, tuna. Drain pasta and add to bowl. Add mayo and dijon mustard, salt and pepper to taste. Refrigerate. ** We usually prepare a day in advance and add more mayo the following day to loosen up**
