As I’ve mentioned before, I’m old enough that when I was in college, people actually ate in the school cafeteria. We didn’t have credit cards for luxuries like Pizza Hut and McDonalds. Or cable. And Starbucks was just something from The Real World: Seattle.
Actually, now that I think about it, college back then was a lot like going to a sleep-away camp. You moved in with strangers and shared a bathroom with them. You were provided a desk, a dresser and a bed (not a kitchen, a living room or a laundry room). And you all ate crappy food together in the cafeteria.
Anyway, whenever you or your roommate(s) went home for the weekend or a holiday you always brought back food from home and tried to make it stretch as long as you could. One of my favorite things that Shelly (my roomy and BFF) would bring back from home was a GIGANTIC tupperware container of tuna noodle salad.
I know. I know it doesn’t sound like anything spectacular but y’all, to this day, it’s one of my favorite things to keep around for a hearty snack or quick meal.
Sometimes I make it with chicken. Sometimes I add chopped boiled eggs. Sometimes I add diced celery or relish. You can make it anyway you prefer! This is just a good base recipe to help you get started!
Tuna Noodle Salad
1 pound elbow macaroni noodles
2 12-oz. cans tuna, drained well
1 1/2 cups mayonnaise
1 medium onion, diced
Salt and pepper
Old Bay Seasoning* (optional)
Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then rinse in cold water. Drain again very thoroughly.
Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an airtight container up to one week.
*If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in any sort of mayonnaise based salad.
Makes 8-10 servings.
This recipe was featured at the Weekend Potluck!