All-In-One Tuna Salad

All-In-One Tuna Salad
1/4 cup mayonnaise (light)
2 tablespoons vinegar
1 tablespoon sugar(splenda)
Salt and pepper to taste
2 tablespoons minced fresh dill (2 teaspoons dry)
1 cup small-diced celery(optional)
1 cup small-diced red onion
1 cup frozen peas, thawed
2 (6-ounce) cans solid pack white albacore tuna, drained or one large tuna pouch
4 cups chopped iceberg lettuce

Mix mayonnaise, vinegar, sugar and dill and salt and pepper in a large bowl, stirring until sugar is dissolved. Add celery, red onion, peas and tuna. Toss the ingredients to coat with mayonnaise mixture. Cover tightly and refrigerate until serving time. At serving time, add chopped lettuce to the salad ingredients in large bowl. Toss gently. Serve immediately. Makes 4 to 6 servings.

Serve with crackers

Tips from the cook

--You can change the flavor of the dressing by experimenting with different varieties of vinegar. For a little less vinegary bite, try champagne vinegar or white wine vinegar. Or how about a more fruity vinegar such as raspberry? One stop at the vinegar section in the grocery store will give you many options to explore.

--Fresh feathery dill leaves give the best flavor in this salad, but if you must use dried dill be sure to give it a pinch as you sprinkle it into the salad. This will release some of the flavorful oils from the dried leaves. A good rule of thumb to use when replacing fresh herbs with dried is 1 teaspoon of dried herbs for each tablespoon of fresh herbs.

--If you like more dressing on your salad, just double the amounts of mayonnaise, vinegar and sugar.

Sue Doeden All About Food

Tuna-Mushroom Casserole

Tuna-Mushroom Casserole
Serves 6

The humble tuna noodle casserole.
Recipe from the Wall Drug Cookbook.
I'm really getting some mileage out of this cookbook. :)

I've been making a lot of Rachael Ray recipes which make white sauce and cream of mushroom soup from scratch, so this was a way to use up some of the condensed mushroom soup I have in the pantry.

1 pkg. (12) wide noodles, cooked and drained.
(I don't like so much noodles, so I use half a package)
2 cans(6 oz. drained) , or 2 pouches of tuna
1 can (4 oz.) mushrooms, chopped fine if you have a family like mine who think mushrooms are gross if you don't disguise them.
1 can condensed cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 tsp. salt
1/4 pepper
1/2 cup crushed saltines
3 Tbsp. butter or margarine, melted
Paprika, tomato slices and fresh thyme, optional

In a large bowl, combine cooked noodles, tuna and mushrooms. Combine soup, milk salt and pepper: pour over noodle mixture and mix well. Pour into a greased 2 1/2 quart baking dish. Combine saltines and butter, sprinkle over noodles. Bake uncovered at 350 degrees F. for 35-45 minutes or until heated through. If desired, sprinke with paprika and garnish with tomoto and thyme.

Cooks note:
I used some dried thyme and mixed it into the soup mixture. It was about 1/2 tsp.
This is a very inexpensive dish to make. Canned tuna might be the cheapest meat on the market.
I think you could skip the baking part and make it entirely on the stove top if you so wish.
Family Verdict:
It got eaten. They requested more crunchy topping next time. :)