As we swing into the New Year, I know a lot of folks start thinking a bit more about diet, meal planning and exercise. I’m not really one to go on diets. I just love to eat food too much. However, I do try to watch how much of that yummy food I eat. I have found over the years that eating food I enjoy, but less of it, makes more sense for me. I don’t focus on calorie count or fat grams. I eat what I love in smaller portions. But I would like to get better about exercise in the coming year. I am hoping to get into a more regular walking routine. Walking doesn’t require a gym membership and doesn’t cost a thing for me to do. I just need to get my motivation in gear.
Packing protein into my diet helps me to stay fuller longer. I absolutely love pasta salads. One of my favorites is this Tuna Macaroni Salad. I started adding Eggland’s Best hard-boiled eggs to this recipe to not only add more protein but because of the additional nutrition they add: Vitamins B12, D & E and Omega-3. Plus, the Eggland’s Best Hard-Cooked Peeled Eggs make my life so much easier! No boiling and no peeling! Can I get a “Hallelujah?” I keep them in the fridge as a quick snack. They are a huge time saver! I even made a quick video (below) to show you how it’s done. I’m trying to get some practice making videos so please bear with me until I get it right. Practice makes perfect, right?
This salad is a perfect lunch. You can even add some shredded cheese or diced ham to change it up a bit. Also, I like to use a shallot instead of an onion in this. Shallot has a very light onion flavor and doesn’t overpower the other flavors. If you can’t find a shallot, just use a small, yellow onion. Also, if you don’t have lemon juice, you can substitute with mustard.
1 lb. elbow macaroni
3 (5 oz.) cans tuna, drained well
3 Eggland’s Best hard-boiled eggs, chopped
1 shallot, diced
1 cup mayonnaise
1/2 cup sweet pickle relish
1 tbsp. celery seed
1 tbsp. lemon juice
1 tsp. salt.
1/2 tsp. pepper
1 cup frozen peas, thawed
Cook macaroni according to directions on package. While pasta is cooking, drain cans of tuna well. Chop hard boiled eggs and shallot.
In a separate bowl, combine mayonnaise, relish, celery seed, lemon juice, salt & pepper. Stir well to combine.
Stir in tuna.
Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled.
Pour drained macaroni into a large bowl.
Pour mayonnaise mixture onto pasta.
Then add chopped eggs and shallot, followed by thawed peas.
Cover with plastic wrap.
Then pop into the fridge for a couple of hours until fully cooled. Then serve!
PRINTABLE RECIPE HERE
I am a proud ambassador for Eggland’s Best eggs. All opinions are always my own.