This dish was developed by Chef Michael during his tenure as Mr. Mom back in the 1990s in an effort to provide a multi-meal dish that’s not only nutritious, but also really easy to prepare. It is obviously a dish from my pre-diabetes days, but with pasta being in the low GI range, a sensible portion is fine for any diabetic.
Considering the raves this recipe had received at numerous Primary Caregiver Meetings, it’s sure to be a hit with any family excepting those who will only eat peanut butter & jelly, of course!
Serves 8-12
Ingredients:
- 1 lb rotini macaroni - cooked
- 1/3 cup olive oil
- 1/2 cup mayonnaise
- 2 cans tuna in spring water - drained
- 1 large onion - minced
- 1 tbsp dried parsley flakes
- 15 oz can red kidney beans - drained
- 15 oz can chick peas - drained
- 6 oz black olives (large, pitted) cut in half
- 8 oz canned sliced mushrooms - 2 6.5 oz cans drained
- 2 fresh tomatoes - cut up
- 1 handful leaf parsley - chopped
- black pepper & salt to taste
Cook the macaroni in SALTED water. If the kids start screaming during this process, just ignore them, because the macaroni must be ALDENTE!! After draining the macaroni, spray it with cool water so it won’t cook itself any further. Break apart the tuna in a separate bowl so it'll be easier to mix with macaroni.
Add olive oil, mayonnaise & pepper and mix. If the kids scream now, go take care of them….the critical part is done. Add tuna, onion, dry and fresh parsley and mix.
Next add the mushrooms. The kidney beans, chick peas and olives should be stirred in very carefully, so they don’t break apart. Same thing goes for the tomato.
If at this point the kids are still screaming, it probably means that
they’re hungry, which is ok because your salad is ready.
GO FEED THEM!!!
Blessed be... and happy cooking!