In the Middle Ages, carrot juice was used to make butter a more appealing color in winter.
Learn MoreCurry Tuna Salad
Description
Serves 4
Prep time: 10 min.
Cook time: 10 min.
Ingredients
8
oz
uncooked elbow macaroni
2
tbsp
major grey mango chutney (you can also substitute any mango chutney or apricot preserves)
1⁄2
c
light mayonaise
2
tsp
curry powder
1
can
(15 oz.) Libby’s® Peas and Carrots
(drained)
1
can
(12 oz.) chunk light tuna in water
(drained)
1⁄4
c
chopped parsley
Instructions
Cook macaroni according to package directions; drain and rinse with cold water.
In food processor, pulse chutney until there are no large chunks of mango. Add mayonnaise and curry powder; pulse until just mixed.
In large mixing bowl, combine macaroni, mayonnaise mixture, Libby’s® Peas and Carrots, tuna and parsley, gently folding ingredients together with rubber spatula.
