Tuna Mac

By Kyra Hall

This dish can be adjusted to fit the taste of anyone’s family. It’s easy to make, and is great to keep for leftovers. It’s best served chilled for a refreshing summer supper.

Ingredients:
16 ounces of tuna (4 smaller cans)
2 14.5oz cans of sweet peas
6 stalks of fresh celery chopped
1/2 cup yellow mustard (can use to taste)
1 cup mayonnaise (add more to taste)
16 oz dry pasta (elbow macaroni, either small or large elbows, small shells, Bowtie, spiral are all good choices and can be mixed and matched as you prefer)
4 or 5 stalks of green onions (to taste)
1 large bag of Lay’s plain potato chips (or brand of your choice, but Lay’s are the best for this dish)
Garlic salt and black pepper to taste

Instructions:
Cook 16 oz bag of dry pasta according to package instructions. Cool with cold running water and drain in a colander. Place in a large mixing bowl
Add 16 oz of canned drained tuna.
Add both cans of peas
Add chopped celery
Mix ingredients in bowl
Add mayo and mustard and mix thoroughly-add more if desired for your personal preference
Salt and pepper to taste
Add green onions to individual servings to taste
Place over a bed of potato chips and serve.

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