Summer Picnic, June 24, 2007
Image by IIOC via Flickr

Yes, this is tuna noodle salad for picky eaters (i.e. me).  Believe it or not, my mom is even pickier than this!


· 3 c. elbow noodles (uncooked)

· 1 lg. can of petite sweet peas (~15 oz.)

· 1 lg. can of tuna fish (~12 oz.), drained

· 4-6 eggs, hard boiled

· Miracle Whip

· Lemon Juice



Boil water.   Cook eggs for approximately 20 minutes.   Pull eggs out and place in a bowl of water & ice to stop cooking process.

Place water back on stove and bring back to a boil.  Add noodles and cook per box directions.   Drain & place ½ in large bowl & leave other half in colander to cool.

Shell and cut eggs into small pieces. Add to (all) noodles.   Add tuna and peas.

In a measuring cup, combine 3 heaping Tablespoons of Miracle Whip with splash of lemon juice.  Mix thoroughly and add to noodles.   Repeat as necessary to coat generously.   Add enough to make it a little overkill the first day so that the leftovers aren’t dry.

Do you put tuna in your noodle salad? I thought they were all made that way until recently!

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