My Mother-in-Law gave me this recipe. It’s one she prepared for her, always hungry, growing boys.
Now we make it on a regular basis. Not weekly, but often.
Our favorite time to make it is when we go camping. I like to prepare it at home and put it in the camper fridge to be ready when we get to our destination.
With all the driving and set up when we get there, we don’t want to spend the rest of our day cooking, we want to go straight to vacationing! If this is already prepared, we can grab the paper plates and the plasticware and have a satisfying meal with little clean up. Then we are free to check out the campgrounds.
Here’s what you need…
Oh yeah, almost forgot one of the main ingredients…
After cooking the noodles and eggs, I set them aside to cool.
Then I start dicing the sweet gherkins. I could use pickle relish, but it don’t taste the same.
I put them in a large bowl and add about half the pickle juice.
Then I add the tuna and mix it up.
I hate peeling boiled eggs, especially if I have a lot of peeling to do, like in this recipe. I bought one of those gadgets that you put the egg in and hit the top of it and the peeled egg shoots out of the bottom.
Don’t waste your money! They don’t work!
I think they were even refunding everyone’s money. I couldn’t find my receipt. Figures!
Does anyone else hate peeling boiled eggs as much as I do?
Can I get a Amen?
Then I dice the eggs. I take the easy way out cause of all that peeling I so much despise to do. I use an egg slicer. I slice one way, then turn the egg and slice the other way.
And just drop them in the bowl with the tuna and gherkins. And mix them up.
Then I add the noodles and salad dressing. Making sure everything is cool before adding the salad dressing.
Mix it up.
Put it in an air tight container.
It’s better if it sits for a few hours to let all the flavors combine.
We always eat potato chips with it. I guess you could eat crackers or something like that. But it’s better with the salty chips. Sounds like a good excuse to get to eat potato chips to me.
COLD TUNA NOODLE SALAD
1 large box seashell noodles, cooked, drained and cooled
2 large cans of tuna
1 dozen eggs, boiled, peeled and cooled
1 small jar sweet gherkin pickles, dice pickles and save juice
Miracle Whip Salad Dressing, just add to your creamiest satisfaction
Mix all ingredients, including about half the pickle juice, and store in an airtight container. Chill.
This is best served cold and with potato chips.