Recipe: Very similar to this: http://wegotfed.com/2011/05/tuna-salad/
- 2 cans tuna, drained
- 2 shredded carrots
- 3 stalks celery, diced
- 1 cup frozen peas
- 1/2 cup shredded cheese
- 3/4 cup mayo
- salt, pepper, other spices to taste (I actually forgot this because Annie was fussing but this definitely would make it better)
- 1 pound whole wheat pasta shells
Cook noodles according to package. Add peas for the last minute of cooking. Drain and rinse with cold water to cool. While pasta is cooking, shred 2 carrots, dice celery, and shred cheese. Mix everything together with mayo.
Time to table: 20 minutes
Modifications: I added the celery after I dished out Annie’s portion, and diced hers up super small. I cut her shells in half.
Servings: Probably 5 adult servings.
Annie: Dislike (she did take a few bites but I think she filled up on cheese samples at Whole Foods… oops)
Notes: Definitely don’t forget the seasonings – my bad. I will add them before I eat this for lunches. The perfect dinner for our first hot day of the summer!