![]() Prepare it both ways and you'll see the version without tuna is more like the restaurant than the one with tuna. Even if I'm wrong and the restaurant version still has tuna, it's undetectable and certainly not 1 small can per 1 lb of dry macaroni, which means it can be left out entirely. had it, but I've also never seen it in the salad from any L&L. Maybe the original recipe published by Eddie Flores, Jr. It doesn't need to be rinsed or dried.I STRONGLY disagree with the comment that says tuna is in the restaurant salad. Shredding the onion isn't necessary, but it needs to be prepared even finer than minced so that it's almost a paste. Sweet onion is best if you can get it, otherwise yellow will do. The amount of onion is also too much and cutting it in half is better. Also, it's closer to the restaurant version with about half the amount of carrot than the recipe indicates, about 1/4 cup per 1 cup of dry macaroni. Too course and it's overly crunchy and distracting. Too fine and it gets wet and turns everything orange. (Remember, the traditional Hawaiian plate lunch calls for 1 scoop of macaroni and 2 scoops of rice!)You want a medium shred on the carrot. Even starting with 1/2 lb of dry macaroni, there's enough for 6-8 servings. I'd recommend cutting it in half unless you're making this for a party. UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian. Extra Creamy The combination of mayo and Greek yogurt makes for an extra cool and creamy sauce So Unique Adding pineapple.Combine all remaining ingredients and chill for at least 1 hour.Drain water and cool the pasta thoroughly.Toss macaroni with 1 tablespoon vinegar cool completely. Add the dried elbow pasta and boil for 12 minutes or until cooked. 1 large carrot, grated 1 celery rib, finely chopped, optional 2 tablespoons grated onion 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper Chopped green onions, optional Directions Cook macaroni according to package directions drain and rinse with cold water.Perfect spring/summer side dish or light lunch. A deliciously tangy, slightly sweet, and zippy potato salad that adds tasty interest to your table. Bring water to a boil in a large pot or dutch oven. Potato Salad with Honey Mustard Vinaigrette. ![]()
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