Bring this easy summertime dish to BBQ's! 

INGREDIENTS:

1 box elbow noodles

1 head (bag/bunch) of celery

1 bag of regular sized carrots

4 (larger sized) cans of tuna-fish (5 cans if you prefer)

1/2 jar mayonnaise (or less)

Nuts+Nuts spicy cashews (amount will vary depending on personal preference)

DIRECTIONS:

Bring noodles to a boil as directed on box and drain water; place cooked noodles in a large mixing bowl and set aside.

Open and drain the water/oil from cans of tuna. Place drained tuna in a new mixing bowl and using a fork, break tuna up (giving it a shredded look).

Combine shredded tuna with pasta (preferably using sanitized hands as this more evenly coats tuna around pasta and also prevents noodles from being damaged by utensils).

Using a sharp knife, dice entire bag of celery into small, cubed pieces.

Peel and discard the outer layer of skin off carrots. Chop entire bag into cubed or shaved pieces.

Combine celery and carrot pieces into bowl of pasta/tuna and mix together.

Add desired amount of mayonnaise to pasta (preferably using your hands to evenly combine). Depending on personal taste, you may want more or less mayonnaise but should not need more than 1/2 of a large sized jar.

Crumble cashews. For this step I placed cashews in a ziploc bag and very gently crushed them using a hard object. Be careful not to overdo the crushing….end result should be small, broken up cashews.

Add cashew pieces to pasta bowl and mix. The flavor from our spicy cashews should be enough that you don’t need to add any salt or pepper.

Once all ingredients have been combined, cover pasta bowl with saran wrap or foil and place in refrigerator overnight. 

Remove from fridge only when ready to serve as this dish is meant to be served chilled.

Enjoy refrigerated leftovers for up to one week.