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When looking for a quick, easy, and versatile meal or side dish, many people turn to tuna salad. This nostalgic recipe has stood the test of time and remains a reliable lunch or dinner option that is packed with protein and healthy fats. While tuna salad can certainly be enjoyed on its own, one small addition that takes this salad to the next level is incorporating hard-boiled eggs. The combination of tuna and egg creates a classic meal that has delighted generations. Benefits of the Tuna Salad with Egg There is a reason this salad stands as a relic of reliable nutrition even after all these years. Both tuna and eggs provide high-quality protein, essential fatty acids and other nutrients for balanced meals. Together in one dish, they deliver: Protein: Tuna and eggs team up to make this a complete protein powerhouse. Two ounces of canned light tuna contains around 11-12 grams of protein. Eggs also contain approximately 6 grams each. Protein helps you feel fuller longer and maintain muscle. Heart-Healthy Fats: Tuna contains Omega-3 fatty acids EPA and DHA, which aid brain and heart health. Eggs provide vitamin D, choline and healthy mono- and polyunsaturated fats. B Vitamins: Eggs are loaded with vitamins B5, B6, B12, and folate. These B vitamins help convert food into fuel and support healthy nerve and red blood cell function. Selenium: Just one egg contains over 20% of the RDI for selenium. This antioxidant mineral helps the immune system and thyroid function optimally. Versatility: Combining tuna and egg creates a salad that can be enjoyed as a simple, satisfying meal or packed into lunches on the go. With so much nutrition packed in one dish, it truly delivers. Read more: A Classic New York Deli Staple: Ason's Famous Potato Salad Classic Tuna Salad with Hard-Boiled Egg Recipe Making this timeless salad is simple and only requires a few basic ingredients. Feel free to tweak flavors by adding onions, celery or other mix-ins as preferred. Ingredients: 2 (5oz) cans light tuna in water, drained 2 hard-boiled eggs, diced or chopped 1/3 cup mayonnaise or salad dressing of choice 1 teaspoon Dijon or yellow mustard 1/4 teaspoon black pepper Pinch of salt (optional based on sodium in canned tuna used) Lettuce leaves (optional for serving) Tomatoes (optional for serving) Instructions: Drain tuna cans well and place drained tuna in a mixing bowl. flake it into smaller pieces with a fork. Peel and dice or chop boiled eggs and add to the tuna along with any desired diced vegetables like celery or onions. In a small bowl, mix mayonnaise or salad dressing with mustard and seasoning. Add to tuna mixture. Stir gently until just combined. Consider adding a splash of milk or lemon juice to lighten the mixture if needed. Taste and adjust seasoning as needed. Salt may not be required depending on sodium content in canned tuna used. Serve tuna salad on lettuce leaves or tomatoes if desired. Can also serve stuffed into a pita half, on crackers or enjoyed on its own. Store any leftovers in an air-tight container in the fridge for up to 4 days. Variations: Substitute Greek yogurt, low-fat mayonnaise or avocado for added creaminess. Add diced dill pickles, capers or olive tapenade for piquancy. Stir in diced red onion, celery, carrots or bell peppers. Top with extra chopped boiled egg, sriracha or everything bagel seasoning. Bake into tuna melts by topping sandwiches with cheese and broiling until melted. History of the Tuna Salad Recipe Canned tuna became popular in the United States in the early 20th century as a versatile and affordable protein option. In the post-World War II era, when canned and packaged foods reached new heights of popularity, tuna salad truly took off. Home cooks were looking for quick meal solutions to feed busy families amid major economic and social changes. Due to its simplicity, great taste, and nutrients, tuna salad met this need perfectly. Over the decades, the basic recipe remained fairly consistent - tuna, mayonnaise or salad dressing, diced celery, onion, salt and pepper. However, some recipes started incorporating hard-boiled eggs as well. The eggs added richness, texture, and protein while complementing the mild flavor of the tuna. This variation soon became just as widespread of a classic as the original tuna salad. Today, whether made with or without egg, tuna salad endures as a beloved simple meal. From simple sandwiches to tossed salads, this tuna salad allows for boundless combinations. The classic version proves that sometimes keeping recipes simple is best so the fresh flavors can truly shine. With high-quality protein and nutrition from both tuna and eggs, it's no wonder this salad remains a perennial favorite generations later. Give the time-tested tuna salad with egg a try - its unwavering goodness is sure to become part of your regular meal rotation too. Read more: Low-Carb Vegetarian Recipes: Delicious and Nutritious Meals One Skillet, Big Flavor: How to Make Marry Me Chicken
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Homemade Pasta Recipes: From Traditional Classics To Modern Twists
Making pasta from scratch can seem intimidating, but once you master a few simple techniques, you’ll find it’s a rewarding and delicious way to elevate your meals. Homemade pasta offers a fresh, delicate texture that store-bought pasta can’t match. With just a few ingredients, you can create restaurant-quality pasta dishes at home that will impress your family and friends. In this blog, we’ll explore a variety of homemade pasta recipes, including traditional favorites like fettuccine and ravioli, as well as creative options like spinach and beet pasta. These recipes are perfect for pasta lovers who want to explore the art of homemade pasta, experiment with different shapes and fillings, and discover new flavors. The Basics of Homemade Pasta Before diving into specific recipes, let’s cover the basics. Traditional pasta dough consists of just two ingredients: flour and eggs. However, you can customize your pasta dough by adding different flavors or using alternative flours. Ingredients for Basic Pasta Dough: 2 cups all-purpose flour (or 00 flour for a finer texture) 3 large eggs Pinch of salt Instructions: On a clean surface, make a well in the center of the flour and crack the eggs into the well. Use a fork to beat the eggs, gradually incorporating the flour from the edges. Once the dough begins to come together, knead it with your hands for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes before rolling and shaping. This dough serves as the base for many pasta shapes, including fettuccine, tagliatelle, and pappardelle. Once you’ve mastered the basic dough, you can begin experimenting with variations like spinach or beet pasta, which we’ll cover later. 1. Classic Fettuccine with Alfredo Sauce Fettuccine is one of the most popular pasta shapes, and it pairs beautifully with a creamy Alfredo sauce. The wide, flat noodles absorb the rich, buttery sauce, making this a comforting and indulgent dish. Ingredients for Fettuccine: Basic pasta dough (see recipe above) Flour for dusting Instructions for Fettuccine: Roll the pasta dough into thin sheets using a rolling pin or pasta machine. Cut the sheets into long, flat strips about ¼ inch wide. Dust with flour to prevent sticking and cook in salted boiling water for 2-3 minutes until al dente. Ingredients for Alfredo Sauce: 1 cup heavy cream ½ cup unsalted butter 1 cup freshly grated Parmesan cheese Salt and pepper to taste Instructions for Alfredo Sauce: In a large pan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Toss the cooked fettuccine in the sauce and serve hot. Why It’s a Favorite: Fettuccine Alfredo is a classic for a reason. The combination of fresh pasta and creamy sauce is simple yet decadent, making it perfect for a special dinner or a cozy night in. 2. Spinach Ravioli with Ricotta Filling Ravioli are filled pasta pockets that can be stuffed with a variety of ingredients. For a delicious and nutritious twist, spinach ravioli filled with ricotta cheese offers a flavorful and vibrant dish. The green spinach dough not only looks beautiful but also adds a subtle earthy flavor. Ingredients for Spinach Pasta Dough: 2 cups flour 3 large eggs ½ cup cooked spinach, finely chopped and squeezed dry Instructions for Spinach Dough: Follow the same method as basic pasta dough, but mix the spinach into the eggs before incorporating the flour. Knead and rest the dough as usual. Ingredients for Ricotta Filling: 1 cup ricotta cheese ¼ cup grated Parmesan cheese 1 egg yolk Salt, pepper, and nutmeg to taste Instructions for Ravioli: Roll the spinach dough into thin sheets and cut into squares or circles. In a bowl, mix the ricotta, Parmesan, egg yolk, and seasonings. Place a teaspoon of filling in the center of each square and fold over to seal the edges. Cook the ravioli in boiling salted water for 2-3 minutes, then toss with a light tomato sauce or brown butter and sage. Why It’s a Favorite: Spinach ravioli is a showstopper, both in appearance and taste. The vibrant green dough contrasts beautifully with the creamy ricotta filling, and the fresh pasta pockets are melt-in-your-mouth delicious. Related: Savory Butternut Squash Pasta with Crispy Prosciutto and Herbs 3. Beet Pasta with Goat Cheese and Walnuts For a bold and colorful twist, beet pasta adds a stunning pink hue to your dish. This pasta is as beautiful as it is delicious, with a slight sweetness from the beets that pairs wonderfully with savory toppings like goat cheese and walnuts. Ingredients for Beet Pasta Dough: 2 cups flour 3 large eggs ½ cup cooked, pureed beets Instructions for Beet Pasta: Follow the same method as basic pasta dough, but mix the beet puree into the eggs before incorporating the flour. Knead and rest the dough as usual. Instructions for Serving: Cook the beet pasta in salted boiling water for 2-3 minutes. Toss with crumbled goat cheese, toasted walnuts, and a drizzle of olive oil. Garnish with fresh herbs like basil or thyme. Why It’s a Favorite: Beet pasta is a feast for the eyes and the palate. The sweetness of the beets balances the tangy goat cheese and crunchy walnuts, creating a dish that’s as satisfying as it is visually stunning. 4. Pappardelle with Bolognese Sauce Pappardelle is a wide, flat noodle that pairs perfectly with hearty sauces like Bolognese. This classic Italian meat sauce is slow-cooked with tomatoes, ground beef, and aromatic herbs, creating a rich and comforting dish. Ingredients for Pappardelle: Basic pasta dough (see recipe above) Flour for dusting Instructions for Pappardelle: Roll the pasta dough into thin sheets and cut into wide strips, about 1 inch wide. Cook in salted boiling water for 3-4 minutes, until al dente. Ingredients for Bolognese Sauce: 1 lb ground beef or pork 1 onion, finely chopped 2 cloves garlic, minced 1 can crushed tomatoes 1 cup beef broth 1 tablespoon tomato paste Salt, pepper, and Italian herbs to taste Instructions for Bolognese Sauce: In a large pan, cook the ground meat with onions and garlic until browned. Stir in the crushed tomatoes, broth, tomato paste, and seasonings. Simmer for 1-2 hours, stirring occasionally, until thick and flavorful. Serve over pappardelle with freshly grated Parmesan cheese. Why It’s a Favorite: Pappardelle’s wide shape makes it ideal for soaking up the rich Bolognese sauce. The combination of fresh pasta and slow-cooked meat sauce creates a dish that’s hearty, flavorful, and comforting. 5. Homemade Gnocchi with Pesto Although technically not pasta, gnocchi are another Italian staple made from potatoes and flour. These soft, pillowy dumplings are easy to make at home and pair beautifully with fresh pesto. Ingredients for Gnocchi: 2 large russet potatoes, boiled and mashed 1 egg 1 ½ cups flour Salt to taste Instructions for Gnocchi: In a large bowl, mix the mashed potatoes with the egg and salt. Gradually add flour until a soft dough forms. Roll the dough into long ropes and cut into small, bite-sized pieces. Cook the gnocchi in boiling water until they float, about 2-3 minutes. Toss with fresh pesto and serve with grated Parmesan. Why It’s a Favorite: Homemade gnocchi is soft, light, and incredibly satisfying. Paired with a vibrant, herby pesto sauce, this dish is a perfect combination of flavors and textures. Conclusion Making pasta from scratch is a labor of love that yields delicious results. Whether you’re preparing classic fettuccine or experimenting with colorful beet or spinach pasta, homemade pasta allows you to explore endless possibilities in the kitchen. These recipes offer a range of flavors, from rich and hearty to light and fresh, ensuring there’s something for every pasta lover to enjoy. So roll up your sleeves, dust off your rolling pin, and get ready to create some mouthwatering homemade pasta dishes! Related: Best BBQ and Grilling Recipes: From Classic Favorites to Creative Twists