Ensalada de macarrones y atún
An unusual, but quick and easy macaroni and tuna salad from Uruguay.
For the salad:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g dried macaroni, boiled, rinsed and drained
- 3 tins tuna in oil, drained and chopped
- 1 tin pineapple chunks, drained
- A few raisins
- ½ onion, chopped
- 1 stick celery, chopped
- Salt and pepper to taste
For the sauce:
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 60 ml Worcestershire sauce
- 1 tablespoon tomato ketchup
- Garlic, crushed, to taste
to serve
- 1 small lettuce, chopped
Method
- Mix the salad ingredients together in a bowl.
- Beat the sauce ingredients together and mix thoroughly with the salad.
Serving suggestions
Serve on a bed of shredded lettuce.
Variations
By all means use fresh tuna and pineapple if you wish.
Substitute the raisins with seedless grapes.
Use any small, tubular pasta shapes you like, such as penne.
Chef's notes
60 ml Worcestershire sauce seems a little excessive, so you may wish to reduce the quantity.
Making this for 4 people, I used about 280 g pasta, 2 cans of tuna and most of a small can of pineapple chunks.
For the dressing I only used 30 ml of Worcestershire sauce. I added very finely chopped onions and the crushed garlic to the sauce, not to the salad.
I also added a little olive oil and some lemon juice before mixing well - it helps to make a nice thick dressing. If you leave the dressing for an hour or so before serving the garlic gets a chance to mingle with the dressing. it goes surprisingly well with the pineapple. Pity I forgot the raisins - I must learn to read recipes properly! --Chef 19:13, 13 December 2010 (GMT)
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