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Curried Macaroni & Tuna with Chinese Cabbage
1 small head Chinese cabbage, rinsed, leaves separated from stems, chopped
¼ c. finely chopped onion
1 T butter
3 c. dry macaroni, cooked al dente, still hot
3 – 6 oz. cans tuna, drained
¾ c. miracle whip
1 T mustard
½ t curry powder
DIRECTIONS:
Cook macaroni until al dente. Drain and set aside. Sautee onion and chopped stems in butter or oil until tender. Stir in still hot macaroni and add chopped Chinese cabbage leaves and stir until wilted. Mix in tuna, miracle whip, mustard and curry powder. Stir well and serve warm or cold.
Willow Haven Farm
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