Tuesday, February 14, 2012
Shell Macaroni and Tuna Salad - Costa Rican Style
Sometimes the country tastes like the green of the lush vegetation that surrounds it; mountains, plains, and tropical forests. The rain transforms the green, making it more intense, deeper, and at those times, there is nothing better than a good cup of coffee, a tortilla with cheese and warm conversation.
8 oz. small shell macaroni
2 cans chunk white tuna in water, drained
1 cup mayonnaise
1 cup frozen peas, thawed
2 Tbsp. fresh cilantro, finely chopped
1 small onion, finely chopped
1/4 cup celery, finely chopped
3 Tbsp. fresh lemon juice
1 Tbsp. mustard (I used Country Dijon)
1 Tbsp. vegetable oil
Salt and Pepper to taste
Cook macaroni shells according to package directions. Drain and rinse with cold water. In a large bowl mix all the ingredients until well combined. Chill.
I was fortunate to get to Costa Rica a few years ago. My son picked up "The Best Recipes Costa Rica" Cookbook for me on his last visit. Everyday comfort foods of the region.
~The Best Recipes Costa Rica