Name: Tuna Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 ounces (1 cup/227g) pasta, cooked to al dente according to package directions; 2 stalks celery, trimmed, washed and diced; 2 spring onions, trimmed, washed and chopped; 1/2 cup (80g) frozen peas; 1 can of albacore tuna in water (6 ounces/170g); 1/2 cup (110g) full fat mayonnaise (plus more to serve); 1/2 tsp kosher salt; 1/4 tsp black pepper

I had my family over for supper on Sunday and wanted to make them something I knew they would enjoy. I cooked my Mediterranean Marinated Grilled Chicken along with some scalloped potatoes. I also made deviled eggs and cooked some green beans.

Then (because we all love it), I made my sister Cindy's Pasta Salad. My brother in law was golfing most of the day on Sunday and I knew he would be extra hungry. I wanted to make sure that I had enough to satisfy his appetite. He is quite a bit younger than the rest of us. I find myself wanting to mother him.

My sister makes the best pasta salad. it is filled with loads of color and texture and bags of flavor! There is plenty of nice crunch from the use of celery.

The spring onions and green peas (frozen) add loads of color. They also add texture and flavor as well.

She also adds a can of tuna to her salad, which is not something I ever did, but once I tasted hers, I decided it was an excellent addition. It adds protein and tastes really nice. It also makes for a very nice salad that you can carry in your lunch or for picnics.

Its a great addition to the buffet table in the summer months when you are entertaining as well. It also holds up well in the refrigerator if you need to make it the day before.

It goes very well with grilled meats, poultry, hotdogs, burgers, etc. And it is perfectly delicious all on it's own!

WHAT YOU NEED TO MAKE CINDY'S PASTA SALAD (TUNA MACARONI SALAD)

Just a few simple ingredients, and not a lot of any one of them! Simple ingredients put together in the most delicious way!

8 ounces (1 cup/227g) pasta, cooked to al dente according to package directions
2 stalks celery, trimmed, washed and diced
2 spring onions, trimmed, washed and chopped
1/2 cup (80g) frozen peas
1 can of albacore tuna in water (6 ounces/170g)
1/2 cup (110g) full fat mayonnaise (plus more to serve)
1/2 tsp kosher salt
1/4 tsp black pepper

Unless I am using a quality Italian Pasta, (which I save for special dishes and occasions), I use Catelli Smart Pasta. It comes in many shapes and sizes.

It is a type of pasta that has twice as much fiber as regular pasta, but cooks, looks and tastes like white pasta. You really would not know the difference, and for a diabetic like myself, it is the smarter choice.

I always buy and use only Albacore tuna. I had an Italian Nonna stop me in the grocery store one day, many moons ago (my kids were all toddlers and they are middle aged now!), and tell me that I shouldn't be buying any kind of tuna other than Albacore. I listened to her, noted the huge difference in quality and taste and have only been buying Albacore tuna since. A Nonna knows what she is talking about!

Use a good quality full fat mayonnaise. I use Hellman's because it tastes good and I can pronounce the ingredients.

You can leave the frozen peas out if you want to, but we like to leave them in. You can also use regular onion rather than the spring onions. We like the color and flavor of the spring onions.

I always de-string my celery. Just grab the strings at one end of the stalk with the end of a knife, putting them between your thumb and the knife, and pull down. They will zip out very easily.

FIVE RULES TO FOLLOW WHEN MAKING PASTA SALADS

1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.

2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!

3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.

4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.

5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.

If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!

One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!

HOW TO MAKE CINDY'S PASTA SALAD (TUNA MACARONI SALAD)

This is a really simple make and goes together very quickly. You do need to let it chill in the refrigerator for at least an hour prior to eating, so take that into account when making it!

Cook your pasta according to the package directions, just to al dente. (It will soften more as it absorb the mayonnaise upon standing.) Add the peas for the last one to two minutes of cooking. Drain well, rinse under cold water and drain well again. Pour into a bowl.

Add the chopped onion and celery. Flake the tuna into the bowl, mix together.

Stir in the mayonnaise and seasoning, combining well. Cover and chill in the refrigerator until ready to serve.

When you are ready to serve, you can add some additional mayonnaise if required. I usually add an additional 1/4 to 1/2 cup (55g to 110g), depending on how much has been absorbed.

My sister is an excellent cook. I love everything she makes and this is no different. When she first tole me that she put tuna in her pasta salad, I didn't think I would like it, but I ended up loving it.

This is a favorite addition to any salad buffet supper in the warmer months! We're not quite there yet, but soon!

If you enjoy salad, especially pasta salads, you might also enjoy the following:

TURKEY SOUR CHERRY & ALMOND PASTA SALAD- With its delicious sweet and sour poppyseed dressing, this salad is a really winning combination of cooked shredded turkey, tangy sour cherries, farfalle (bowtie) pasta, and blue cheese crumbles. Serve on a bed of shredded ice berg lettuce which adds an additional layer of crispness. This is really one of my favorite salads!

BACON & TOMATO PASTA SALAD - All the flavors of your favorite toasted sandwich in a delicious salad! With fresh cherry tomatoes, crisp bacon, spring onions and celery. Mix that with some fusilli and a punchy creamy dressing and you have a salad combination that goes with just about anything!

Yield: 4

Author: Marie Rayner

Tuna Macaroni Salad

Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M

A fabulous salad to enjoy either as a main or as part of a buffet during the warmer months. My sister's recipe. You can use any short pasta. This is simple to make and delicious! Chill for at least an hour prior to serving.

Ingredients

8 ounces (1 cup/227g) pasta, cooked to al dente according to package directions
2 stalks celery, trimmed, washed and diced
2 spring onions, trimmed, washed and chopped
1/2 cup (80g) frozen peas
1 can of albacore tuna in water (6 ounces/170g)
1/2 cup (110g) full fat mayonnaise (plus more to serve)
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

Cook your pasta according to the package directions, just to al dente. (It will soften more as it absorb the mayonnaise upon standing.) Add the peas for the last one to two minutes of cooking. Drain well, rinse under cold water and drain well again. Pour into a bowl.
Add the chopped onion and celery. Flake the tuna into the bowl, mix together.
Stir in the mayonnaise and seasoning, combining well. Cover and chill in the refrigerator until ready to serve.
When you are ready to serve, you can add some additional mayonnaise if required. I usually add an additional 1/4 to 1/2 cup (55g to 110g), depending on how much has been absorbed.

Did you make this recipe?

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I decided to cook another recipe from a recipe magazine I have had for a while called Quick & Simple Cooking for Two, from Hearst Magazines. I am trying to use these things as much as possible, or else what is the purpose in buying them!

The recipes in the magazine are all for two people, but I have to say that they are very generous servings. At least every one that I have cooked so far has been quite generous.

They have also been very easy and quick to make as well, which is always a bonus with me. I had enough of complicated cooking when I worked as a Chef. Now, in my retirement, quick and easy works for me best of all.

Of course I also like things to be delicious, and this recipe was all three of those. Simple to make, quick to make and incredibly delicious with tender and juicy crispy pieces of pork tenderloin, baked, not fried. The slaw was also lovely and crisp.

Not cloyingly clogged with gloopy mayonnaise, but instead light and crisp with a tangy lime vinaigrette. This was a beautiful mesh of flavors and textures that I quite enjoyed!

WHAT YOU NEED TO MAKE CRISPY PORK CUTLETS AND CABBAGE

The ingredients list is fairly simple for this. If you keep a well stocked larder for Oriental cuisine you probably have everything you need in your cupboard already! Quantities are for two servings.

For the Pork:

1 large free range egg
1 cup (120g) panko bread crumbs
1 TBS avocado oil
8 ounces (1/2 pound/227g) pork tenderloin, trimmed, cut into 4 pieces and then pounded to about 1/8 inch thickness
salt and black pepper to taste

For the slaw:

1 TBS rice wine vinegar
1 TBS fresh lime juice
1 1/2 tsp grated peeled fresh gingerroot
1/2 tsp honey
1/4 of a small cabbage, cored (3/4 pound/340g)
2 spring onions, trimmed, washed and thinly sliced on the diagonal
lime wedges to serve

Panko breadcrumbs are suggested, but if you only have ordinary seasoned bread crumbs, then by all means use them. That is all that I had today.

Don't beat your pork to death. You only want to flatten it a bit. Note that it will shrink up a bit as it cooks and end up thicker.

The original recipe called for olive oil. I used avocado as that is what I had in my cupboard and what I use most of the time for cooking. Either that or light olive oil. I save EVO for special things.

I used liquid honey. I like to keep a fresh lime in my kitchen most of the time as you never know when it will come in handy. I always end up using it, even if it is only in a salad dressing. Lime juice adds a beautiful tang to most things.

HOW TO MAKE CRISPY PORK CUTLETS AND CABBAGE

You will be surprised at just how quick and easy this is to make. This is my kind of cooking!

Begin by making the pork cutlets. Preheat the oven to 450*F/230*C/ gas mark 7. Have a lipped baking sheet ready with a rack placed on top.

Create a breading station. Place the egg in a shallow bowl and beat it until light. Combine the panko and oil in another shallow bowl.

Prepare your cutlets as stated in the ingredients. Dip each cutlet into the beaten egg, allowing any excess to drip off, then press it gently into the panko crumbs to help them adhere. Place on top of the rack on the baking sheet.

Repeat until all four pieces have been coated and placed onto the rack. Sprinkle with a bit of salt and black pepper.

Roast in the preheated oven for 20 to 25 minutes.

While the pork is roasting, whisk the wine vinegar, gingerroot, and lime juice together in a bowl along with the honey and 1/4 tsp each of salt and black pepper.

Shave the cabbage into very thin strips using a mandoline or very sharp knife. Toss into the bowl along with the dressing, tossing the cabbage together with it to coat. Add the spring onions and toss together again.

Serve two cutlets per person along with a portion of the slaw and some lime wedges for squeezing over the pork.

I was really pleased with the way this turned out. The pork was tender and juicy. Cooked perfectly. The crumbs golden brown and crisp. I loved that it was baked rather than fried.

That slaw went with it perfectly. It had just the right amount of crunch and tang. I loved the addition of lime juice and honey. Do serve some lime wedges to squeeze over the finished pork when serving.

Altogether this was a beautiful balance of textures and flavors!

Here are some other tasty ways of using Pork Tenderloin. Of all the cuts of pork there are, the tenderloin is my favorite bit.

SHEET PAN PORK TENDERLOIN - A complete and delicious meal for two, cooked on a sheet pan with tender and juicy pieces of pork, perfectly seasoned as well as butternut squash and brussels sprouts. If you wanted to you could make some mashed potatoes to serve on the side. It all depends on how hungry you are!

PARMESAN CRUSTED PORK TENDERLOIN - This makes for a very simple and yet elegant pork entree. In this dish I coated it with a simple herb and cheese crust, along with some olive oil. It was cooked in a mere 30 minutes. While it was cooking I created a simple green olive and lemon sauce to serve spooned over top of slices of that tender and juicy perfectly cooked pork. Like I said, simple and elegant.

Yield: 2

Author: Marie Rayner