Here is a hot weather solution to your ordinary tuna salad. I have used baby spinach, but you could easily use chopped romaine or butter lettuce. You could add diced fresh tomatoes and sliced black olives for color. Think outside the box when contemplating yesteryear’s comfort foods. There are creative ways to make them nourishing and colorful that will still make your tastebuds sing….and those memories linger.
Tuna Salad with Baby Spinach
- 1/2 lb elbow macaroni, cooked al dente and rinsed in cold water
- 32 oz cooked, flaked tuna (drained if canned)
- 3 stalks celery, chopped
- 1 small red onion, diced
- 1/2 lb baby spinach, washed
- 1 cup favorite mayonnaise
- salt & pepper to taste
Combine all ingredients in a large mixing bowl, and stir to coat well. Chill until serving time.
If the red onion is strong, you may want to soak it in water for 15 minutes, then drain before adding to the salad.