Eagle Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Eagle Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Eagle Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups elbow macaroni
• 2 tablespoons mayonnaise
• 1 small onion, chopped
• 1 (6 ounce) can tuna packed in oil,
• drained

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring a pot of lightly salted water to a boil

Step 2: Technique & Execution

Add macaroni, and cook until al dente, about 8 minutes

Step 3: Technique & Execution

Drain, and rinse with cold water to chill

Step 4: Technique & Execution

Set aside to dry

Step 5: Technique & Execution

In a medium bowl, mix together the cooled macaroni noodles, mayonnaise, onion and tuna

Step 6: Technique & Execution

Taste and add more mayonnaise if desired