As a professionally trained chef, I sometimes feel pressure or an expectation to create elaborate dishes for this blog.  And while I enjoy bringing my readers recipes, techniques and ideas based on my education and training, I also understand that for most people, food is about getting something on the table fast.  The demands of everyday day life do not often afford the luxury of time consuming experimentation in the kitchen; that’s my job.

That being said…Am I a professionally trained chef?  Yes.  Can I create a 5-course meal of flavors and dishes you have never experienced?  Sure.  Am I against great tasting, comfort meals that combine a few classic ingredients, no matter how un-chef they may appear?  Absolutely not.

With my recent ankle surgery, my kitchen time has been limited, but a family still has to eat.  That’s where Tuna Noodle comes in.  It is fast, fresh and so freaking addicting.  It also contains 6 ingredients (4 if you do not count salt and pepper).  I am not sure which happens faster – putting it together or looking at your bowl and realizing you need seconds.

¾ box of elbow macaroni (about 3 cups dry)

4 stalks celery, finely chopped

1 cup mayonnaise

3 cans of tuna in water, drained

Salt

Pepper

Prepare pasta per package instructions.  Do not forget to salt the water.  Drain pasta and let cool.

In a large bowl, add pasta, celery and mayonnaise.  Fold ingredients together until mixed well and evenly distributed.  Refrigerate for at least 3 hours or overnight for best flavor.

Prior to serving, season to taste with salt and freshly ground black pepper.  You may need to add an additional ¼  cup of mayonnaise after removing from the refrigerator.

Makes 6 – 8 servings.