Comfort food, summer style! Okay, it’s not one of my healthier recipes, which is why I only make it once or twice a year. It’s not awful, my nutrition app gives it a C-, but let’s face it: mayo. Plenty of mayo. But it’s childhood memories plus make-ahead plus wicked easy plus easily doubled to feed a crowd, so it’s still one of my go-to recipes during a heat wave.

It was my mom’s hot weather go-to, also. We’ve always served it as the main course, but it would make a great picnic side dish, too. Mom never used a recipe, just added things until it looked and tasted right. I never did, either; still don’t. But almost ten years ago, I started writing my favorite recipes down to make a family recipe book. Such a classic had to be included, so I set about measuring everything when I made it. Once on paper (or .odt or .pages or .doc or whatever), it’s considerably easier to pass on to family members who don’t live with you. And now, to all of you! I hope you enjoy it.

What’s your favorite hot weather go-to? Let me know in the comments below!

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!!     I can’t give you a recipe that calls for canned tuna without including a word about mercury. Fish at the top of the food chain, like tuna, tend to have accumulated significant amounts of mercury over their lifetime. Since mercury is toxic to humans, it’s a good idea to know what you’re eating. Mercury accumulates over time, so women of childbearing age are advised to limit their consumption even when not actively planning a family. It can take a year for high mercury levels to subside. Children, because of their developing brains, are also quite susceptible. So here’s a summary of what the US FDA says:

• Serving size for adults is 4 oz (what’s usually left in a 5 oz can after draining), & half that for kids. 
• “Light” tuna is lower in mercury than albacore “white” tuna. 
• Maximum recommended servings per week is 2 for Light and only 1 for Albacore. 

Ingredients:

8 oz. (227 g) uncooked elbow pasta

¾ cup (156 g) mayonnaise

¼ teaspoon Lawrey’s seasoned salt

¼ cup (4 tablespoons) finely chopped sweet onion

1 large stalk celery

2 (5 oz, or 142 g) tins of water-packed tuna

Preparation:

1.) Cook elbows al dente, according to package directions. Rinse thoroughly in cold water (or immerse in an ice bath) and drain well.

2.) Mix the mayo and Lawrey’s salt in a large bowl.

3.) Chop the onions, if you haven’t already, and dice the celery. Set aside.

4.) Thoroughly drain the tuna, then add it to the mayo bowl, breaking up any lumps with a fork. Mix well.

5.) Stir in the onions and celery.

6.) Add the cooled elbows, stirring gently until thoroughly mixed. It will look a bit wet and sloppy, but the pasta will absorb most of the moisture. Cover; refrigerate at least two hours before serving.