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tuna piccalilli with creamy italian spaghetti slaw

Recipe by
Barbara Miller
Mountain City, TN

This recipe might sound a bit odd but it is delicious and nutritious. I've been trying to include more tuna in our diet. If you just can't do tuna .... I also make this with sauteed, cooled, ground chicken or turkey (one pound). Dice the chicken fine with a meat muddler/chopper as it cooks. Either recipe prep is a fav at our house.The cook time does not include the time needed to cool in the fridge. I have eaten this warm but I prefer it chilled and leftover is even better. This can be served as a side dish with just the slaw, pasta, dressing and cheese. I hope you enjoy it.

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For tuna piccalilli with creamy italian spaghetti slaw

  • 1 lb
    spaghetti, dry
  • 1 bottle
    creamy italian salad dressing, 15 oz
  • 3 Tbsp
    grated parmesan cheese, i used the powdered kind
  • 14 oz
    slaw mix, bagged, old fashioned style
  • 2 can
    tuna, chunk, light, in water, 5 oz each, undrained
  • 2 Tbsp
    sweet pickle relish with juices
  • 2 Tbsp
    chow chow (pickalilliy) relish, hot or mild, i use hot, heaping measure
  • 2 tsp
    jalapeno peppers, diced fine, jarred, with juice

How To Make tuna piccalilli with creamy italian spaghetti slaw

  • 1
    Break spaghetti into approximately 1-2 inch pieces. Cook spaghetti according to pkg directions. Drain.
  • 2
    In a large bowl or container, toss slaw mix, cooked spaghetti, cheese and salad dressing.
  • 3
    Toss in the tuna with the liquid from the can.
  • 4
    Toss in the sweet relish and any juice that you spoon out of the jar with it. You can use chopped whole sweet pickles with a tsp of the juice.
  • A jar of Chow Chow Relish.
    Toss in the Chow Chow. Picalilli (Chow Chow) is hot or sweet/mild.
  • 6
    Add the jalapeno peppers.
  • 7
    Toss well. Cover and refrigerate at least one hour. Toss before serving. Keeps for at least 3 days in the fridge. If it seems too dry or if you want it a bit creamier toss with up to 6 TBSP water. The pasta will absorb some of the liquid as it sits in the fridge.