Clementine's Tuna-Macaroni Salad
On a trip to Los Angeles, I came across a tuna-macaroni salad, dotted with cubes of cheddar cheese. The place was Clementine, a small cafe in Westwood known for its stylish take on home-style cooking. The last time I'd seen a salad like it was probably 1978 in a deli, and it wasn't $8.75 for a half-quart.The salad hit the spot and was tasty. But it made me wonder: Are we getting introspective and re-evaluating the strengths of our past? Is tuna-macaroni salad a way of reassuring ourselves when the political landscape is shaky and gas is so expensive? Or is it time to just shut up and eat? Featured in: The Way We Eat; Salad Daze.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- salt
- freshly ground black pepper to taste
- 1/4 cup thinly sliced scallions
- 1/2 pound uncooked elbow macaroni
- 1/2 cup 1/4 -inch diced celery
- 2 ounces sharp cheddar cut into 1/4 -inch cubes
- 1/4 cup sliced cornichon rounds
- 2 tablespoons mild tennessee chow chow (optional)
- 2 6- ounce cans chunk light tuna in water drained
- Carbohydrate 192.799222806996 g
- Cholesterol 143.533998581009 mg
- Fat 101.181206370929 g
- Fiber 7.55047803192401 g
- Protein 45.2130586137385 g
- Saturated Fat 24.5891482670982 g
- Serving Size 1 1 recipe (608g)
- Sodium 2281.9610544602 mg
- Sugar 185.248744775072 g
- Trans Fat 69.0621137002347 g
- Calories 1944 calories
Bring a large pot of salted water to a boil. Add the macaroni and cook. Drain and cool completely. In a large bowl, fold together the macaroni with the remaining ingredients. Season.
