Sunday, February 13, 2011

Layered Tuna Salad


1 ½  cup shredded mild cheddar cheese
1 ½ cups mayonnaise ( mayo. with  Olive oil is even better)
1 small bag frozen peas
2 - 6.5 ounce cans albacore tuna drained
4 Roma tomatoes  diced
1 English cucumber sliced
2 cups cooked elbow macaroni
4 green onions sliced
2 tsp. Dijon mustard
2 cups chopped fresh baby spinach
1 tsp. dill

In  a small bowl, add the drained tuna and the dill and mix.

Cook the  pasta, drain and cool.

In a very large bowl( a large  mixing bowl works well, this is a big salad.) create layers, put in the chopped spinach, then add the pasta, then the diced cucumber, then the diced tomato.  Next add the tuna dill mixture, then the frozen peas.

In a small bowl add  the mayo. chopped green onion and Dijon and mix, spread over top of the peas and make sure it goes to the edges, this seals in the flavor. Then top it with shredded cheese.

Cover with plastic wrap, and refrigerate over night.