Tuna Tarragon Mac Salad

Today is classic May Gray, with wind warnings and red flag starting at 3PM.  What's that got to do with food?  Plenty.  The latter means its going to be extremely hot and dry for the next several days as it harkins the return of the Santa Ana winds.  Nothing is more refreshing than a cold salad on a hot miserable day and this fits the bill.

I use good canned in water tuna.  Simple honest tuna flavor with no added fat calories...the dressing will add plenty of that.

I use frozen peas as they are already blanched and are ready to go.  By all means since this is fresh pea season use them, just blanch in salted water and shock in ice water to keep them brilliant green.

I sprinkle the herbs onto the hot drained pasta as the residual heat and moisture will cause them to release their flavor oils and deep flavor the pasta.

Tuna Tarragon Mac Salad

• 12 oz Shell shaped Pasta 
• 1 T minced tarragon
• 1 T minced parsley
• 1 half small onion minced
• 1 c sliced celery
• 1/4 diced dill pickle
• 2 cans tuna, drained.
• 1 c frozen peas
• 1 c Miracle Whip
• 3 T dijon mustard
• 2 T dill pickle juice
• 1 t salt
• 1 t fresh ground pepper

Cook pasta according to package directions in well salted water.  Drain.  Pour pasta into mixing bowl and sprinkle with herbs.  Toss lightly.  Set aside while prepping veggies and pickles.

Put minced onion, sliced celery and dill pickle into bowl.  Flake tuna and sprinkle over the veggies.

Prepare dressing by whisking together Miracle Whip, mustard, pickle juice, salt and pepper.  Pour over the pasta and toss lightly until all are well distributed and coated with dressing.  Chill at least 3 hours in fridge before serving.