Recipe: Cold Tuna Casserole

Listen up!  Whether you a person who loves tuna or hates it, there is no doubt in my mind that you will absolutely, positively, 100% adore this dish… and that is a bold statement when thinking about those who hate it.Basically, this recipe is unlike any tuna casserole you’ve ever tried!  My mom has been making it all my life and as a grown up, I’ve dubbed it as the perfect summer salad.  It makes for a damn good lunch and a damn good dinner; heck, you could probably even eat it for breakfast and feel satisfied!  The only problem with the dish is that I can never seem to describe it’s incredibly bright, delicate, yet delicious taste, because to me, it tastes like my childhood!  In a nutshell, you’re just going to have to make it to see for yourself because I promise, you won’t be let down :)  Use a big bowl because you will make enough to serve a small army! 

DISCLOSURE: While this recipe is super easy, it’s also relatively time consuming… though again, worth the effort in every sense of the phrase!



  1. Mix all ingredients together.
  2. Refrigerate overnight or for at least 3 hours before serving.

*Here’s a tip:  Hard boil the eggs first as you also go about cooking the pasta. While you’re waiting on those two steps, chop the vegetables and immediately put them in a large bowl.  Add the tuna, peas, shredded cheese to the bowl, and then throw in the diced hard boiled eggs and pasta once done cooking.  Finish the dish off by adding the dressing, and  finally, don’t skip the refrigeration step – it’s definitely the most important!!

That’s all, folks =)

I know you’re going to LOVE it…
and it’s a good thing, because like I mentioned earlier, you really will have enough to feed an army!

(PS keep the leftovers in an airtight container to devour throughout the week)

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