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Ana Paternoster
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Recipe

American Salad with Tuna

30 mins
7 mins
Low
12
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This salad is my Aunt Pilar Bailey's recipe for short pasta, with tuna, onions and celery. It is excellent as a main course or as a side dish due to the variety of ingredients it contains. It can be stored in the refrigerator for several days.
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Ingredients

8 portions
  • 1 package short pasta, 500 grams
  • 2 cans tuna, in water or oil
  • 1 onion, large, finely chopped
  • 4 stems celery, washed and diced
  • 1 jar mayonnaise, 500 grams
  • salt, to taste

Preparation

Cook the pasta in salted water until al dente; Drain it and go through cold water to stop cooking. Place it in a deep bowl type container so that it is easier to mix the remaining ingredients.
Finely chop the onion and celery previously washed.
Drain the tuna, crumble it well and reserve it.
Mix the tuna, onion and celery with the pasta. Finally, add the mayonnaise. Mix well until everything is integrated.
Rectify the salt and add more if necessary.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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