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!