Here's a simple and tasty recipe I haven't shared before. I don't make it all that often because my husband is not a fan of tuna (long story, but it involves some sort of hideous tuna diet).
However, I like it a great deal and it's one of those foods that just says "summer" to me. In fact, I just made it a few minutes ago.
Tuna Noodle Salad
8 oz. (dry weight) pasta*
2 hard boiled eggs, chopped
1-2 ribs celery, sliced
1-2 green onions, sliced
1 tbsp. pickle relish
1 can tuna in water (drained)
1/2 cup (or more as needed) mayonnaise
1/4 tsp. freshly ground black pepper
1/4 tsp. dried dill
Sprinkle of paprika
*I usually use shell or bow-tie noodles
Cook pasta according to package directions, drain, rinse in cold water and refrigerate until cool in a medium-sized bowl. When noodles are sufficiently cold, remove from refrigerator and add eggs, celery, green onion, pickle relish and tuna. Mix in mayonnaise until the desired consistency is achieved. Add black pepper and dill, stir thoroughly. Sprinkle lightly with paprika. Return to refrigerator to cool for 30 minutes or so before serving. Serves 2-3.
Warm, buttered French bread or corn muffins are excellent accompaniments for this salad.
You can use the same basic recipe with cooked turkey or chicken in place of the tuna - or just leave out the meat and have it be an egg salad with noodles.