Love Shack Larder: Fish

Designs by Gallum: Sometimes A Girl Needs Carbs

It's Foodie Friday and this week I'm keeping it simple for the long holiday weekend by making a family favorite and answering Michael Lee's Carb Call...lol

Macaroni & Tuna Salad

FIRST...GATHER YOUR INGREDIENTS:

2 cups Macaroni Shells or Pasta of Choice (we prefer Elbows)

6 Eggs hard-boiled, peeled and chopped

1 cup Mayonnaise (love the new Olive Oil kind)

1 large can Tuna (we prefer all-white, in water)

3 tablespoons Sweet Pickle Relish

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Paprika

As you may have noticed in my Back to Basics series here for my family that when I make any type of cold salads...that I do NOT add a lot of crunchy stuff...like onions, peppers, celery, etc. THAT is because I like it simple and have never really liked raw onions and peppers and my kids were really picky about those things being added to ANYTHING I cooked like meatloaf, chili...you get the picture ;} AND as I've gotten older...I have develoed more and more raw food allergies...especially to carrots, apples, celery and cherries...they send me right to the hospital with hives and a closed throat...SO add whatever you and your family like to your salads...I'm just getting the basics down here for my family when it comes to making simple, good home cooking!

Next, hard-boil your eggs by bringing a pot filled with enough water to cover all the eggs you want to cook (we always do a dozen at a time and munch on them all week) to a boil and then reduce the heat to simmering for 18 minutes.

Remove pan from heat and run cold water over the eggs immediately. As soon as they are cool enough to handle…start peeling them. Warm eggs peel the easiest and you don’t end up throwing egg away with the shells.

At the same time as your eggs are simmering you can start the pot for the pasta/shells…just fill your pot with enough water and bring your water to a boil.

Once the water comes to a boil add your pasta; making sure that you’ve fully covered the pasta so that it cooks consistently. Turn down the heat and cook at a slow simmer for 10-12 minutes. Check for the desired doneness when they start to float to the surface, and test to see if they are fork tender.

Drain in a colander and run cold water over to rinse the starch off and to cool down the pasta.

Once cool enough to handle grab a large bowl and add the can of tuna by flaking it with a fork.

Then add the pickle relish and the six chopped hard boiled eggs.

If you are lucky enough to have one of these gizmos...egg slicer...then it makes chopping eggs a two-second task and the eggs don't get all over your hands...yeah! Just turn the eggs in one direction and pull down the lever and the thin wires slice right through the egg. Then turn your eggs and slice again and it chops the egg into nice small pieces that you can simply add to any salads or make a simple eggs salad sandwich. I purchased mine from that famous home party plan...Pampered Chef...and it only costs $10.50...great deal if you ask me!

Top the pasta, tuna and eggs with mayo and use a spatula to mix all the ingredients together.

Once the salad is combined and creamy (you can add more mayo or relish at this time to make it to your liking) you can scoop it into a smaller serving bowl. Top with more salt and pepper to taste and paprika for some color.

That’s it…eat immediately if you like it warm or chill it in the frig for later; serves 6-8 family/friends.

If you are looking for more recipes for this Memorial Day Weekend...especially something sweet...you can hop on over to Michael's blog, Designs by Gallum for Foodie Friday for many more amazing recipies. Enjoy and be safe this weekend everyone!