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

1 comment:

  1. I make Macaroni Tuna Salad all the time, but not like this! Sounds great! Happy Valentine's Day Patti:@)


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