You have all heard of tuna noodle casserole, the hot dish easily assembled for supper or a potluck. I make it once in a while, and the other day I thought: Why not make a cold version of the same dish?

You can use all the same main ingredients — tuna, noodles, celery, onion, peas — and put potato chips on top. All you have to do is substitute salad dressing for the white sauce or canned soup of the hot dish. I left the celery raw, minced the onion finely, and I blanched the fresh peas. I used mayonnaise with a little of a favorite homemade creamy garlic dressing to thin it somewhat. If you are a fan of ranch dressing, this is a good dish for that.

Feel free to add other flavor-enhancers such as herbs, pickles or olives. I used dill and parsley. A few black olives and a sprinkle of capers would be pleasant.

Looking for …

Prune-filled bear claws. Sandra DiGiano wrote: “It’s been many years since I’ve see Prune Bear Claws and only in bakeries.” This is pastry made with turnover type pastry dough, with a prune and almond filling and sugar sprinkles on top. Sandra said, “Yum. I trust you and your readers can come up with a good recipe.” OK, readers, what can we do for Sandra?

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime number.

Cold Tuna Salad

Makes 4 servings.

6-8 ounces flat noodles

1 large can tuna fish, drained

2-3 stalks celery finely chopped

1 small onion or 2-3 scallions, finely chopped

1 cup fresh peas, blanched in hot water (optional)

Finely minced parsley and dill (optional)

Mayonnaise or salad dressing

Salt and pepper

Crushed potato chips

Bring a pot of water to a boil and cook noodles according to package directions. Drain and cover with cold water to cool. Drain well, and put into a large bowl, adding the chopped vegetables and herbs. Add enough mayonnaise and salad dressing to bind to your taste. Season with salt and pepper to taste. Put into a serving dish and sprinkle crushed potato chips on top.

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Sandy Oliver, Taste Buds

Sandy Oliver Sandy is a freelance food writer with the column Taste Buds appearing weekly since 2006 in the Bangor Daily News, and regular columns in Maine Boats, Homes, and Harbors magazine and The Working...