Name: Tuna-Macaroni Salad
Total time: 20 min
Ingredients: Salt; 1/2 pound uncooked elbow macaroni; 1/2 cup 1/4 -inch diced celery; 2 ounces sharp Cheddar, cut into 1/4 -inch cubes; 1/4 cup thinly sliced scallions; 1/4 cup sliced cornichon rounds; 2 tablespoons mild Tennessee chow chow (optional); 1 cup mayonnaise; 2 6-ounce cans chunk light tuna in water, drained; Freshly ground black pepper to taste

If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma's “tuna mac,” but made a touch more sophisticated with the addition of cornichons and scallions. Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery and cafe in Los Angeles known for “its stylish take on home-style cooking.” They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that. Thankfully, it's no more difficult to make than Grandma's. Just boil up some macaroni and drain. Combine with two cans of tuna (if you're feeling flush, you can add chunks of cooked fresh tuna like we did for the photo) one cup of mayonnaise, chopped celery, cubed Cheddar cheese, sliced scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that's an optional addition. Season well with freshly ground black pepper and serve cold.

Tuna-Macaroni Salad

Salt

elbow macaroni

celery

Cheddar,

scallions

cornichon

mild Tennessee chow chow (optional)

mayonnaise

tuna

black pepper

Bring a large pot of salted water to a boil. Add the macaroni and cook. Drain and cool completely.

In a large bowl, fold together the macaroni with the remaining ingredients. Season.

Tuna-Macaroni Salad

Total: 20 minutes

Servings: 6

Cost: $4.54 /serving

Author : Amanda Hesser

Ingredients

Instructions

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