My Tuna Dish

This cold tuna noodle dish is the kind of thing you throw together when the fridge is looking bare but the pantry’s still stocked. Cooked noodles get cooled down, tossed with mayo and a can of tuna, then hit with nine drops of hot sauce for a kick that sneaks up on you.

Garlic powder, oregano, onion powder, and black pepper round out the seasoning while a bunch of chopped scallions adds a fresh, sharp bite that cuts through the richness of the mayo. It’s simple, but the spice blend keeps it from tasting like boring cafeteria tuna.

Rinsing the noodles with cold water after cooking stops the carryover heat and washes off excess starch so they don’t clump into a sticky mass when you mix everything together.

Pro Tips

• Drain the tuna well and break it up with a fork before mixing in. Large chunks don’t distribute evenly through the noodles.
• Start with 3 tablespoons of mayo and add the fourth only if it looks dry. You can always add more, but you can’t take it back.
• Let the finished dish sit in the fridge for 20-30 minutes before eating. The flavors meld and the hot sauce distributes more evenly once it’s had time to chill.
• Use egg noodles or rotini for the best sauce-to-noodle ratio.

Variations

• Add diced celery and sweet pickle relish for a more classic tuna salad texture.
• Swap mayo for Greek yogurt to lighten things up while keeping the creamy base.
• Toss in a handful of frozen peas (thawed) for color and a sweet pop in every bite.