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    • Tuna Noodle Salad

    Mark Sharron
    Easy
    20 minutes
    01-Feb
    Tuna Noodle Salad is a classic dish that has been enjoyed by generations. It is a simple and delicious meal that can be prepared in minutes and enjoyed as a main course or side dish. This recipe is quick and easy to make, and it is packed with flavour and nutrition. The combination of tuna, egg noodles, celery, onion, sweet pickles, mayonnaise, and mustard makes for a delicious and satisfying salad. Enjoy this classic dish for lunch, dinner, or as a side dish for any occasion.     
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    Ingredients

    • 1 (12-ounce) package of uncooked egg noodles
    • 1 (6-ounce) can of tuna, drained and flaked
    • 1/2 cup diced celery
    • 1/2 cup diced onion
    • 1/2 cup diced sweet pickles
    • 1/2 cup mayonnaise
    • 1 tablespoon prepared mustard
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Tuna Noodle Salad
    • Bring a large pot of salted water to a boil
    • Add the uncooked egg noodles to the boiling water
    • Cook egg noodles according to the package instructions until al dente
    • Drain the cooked noodles thoroughly and rinse under cold water to cool
    • While noodles cook, drain the can of tuna and flake the tuna into bite-sized pieces
    • Dice the celery into small, uniform pieces
    • Dice the onion into small, even pieces
    • Dice the sweet pickles into small pieces
    • In a large mixing bowl, add the cooled, drained noodles
    • Add the flaked tuna to the bowl with the noodles
    • Add the diced celery, diced onion, and diced sweet pickles to the bowl
    • In a separate small bowl, combine the mayonnaise and prepared mustard
    • Pour the mayonnaise-mustard mixture over the noodle-tuna-vegetable mixture
    • Gently toss all ingredients together until evenly coated and combined
    • Season with salt and pepper to taste and toss again lightly
    • Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor
    • For plating, mound salad onto a chilled plate or shallow bowl
    • Garnish with a celery leaf, extra sweet pickle slices, or a sprig of fresh parsley if desired
    • Serve cold as a light lunch, picnic dish, or side at gatherings