We sat around the table in Grandma’s kitchen. It was hot inside and out. I was passed a dish and in the days when I was a child, you took a little bit of everything offered. You also ate it even if you didn’t like it.

When I asked what was in the dish, my dad said, “Turtle soup.”

I took a small portion and an even smaller bite. It tasted suspiciously like tuna.

In all the years since then…40 some in all…Turtle Soup has been a favorite of mine. I tend to save it for summer lunches or suppers. Lots of people call it Macaroni Tuna Pea Salad.

My family will gather at our house this Sunday and among the salads, meats, olives, pickles, and cake will be a bowl that will make me smile. I’ll invite my dad to have a 2^nd helping of Turtle Soup and he’ll grin.

Here’s our version…

2 cans of albacore tuna in water, drained

1         small box of ring macaroni – cooked, drained, and cooled

1 cup of celery

½ package of frozen peas thawed by not cooked or 1 can of peas, drained

A pinch (or more) of salt

Mayonnaise or miracle whip – you pick the amount that makes it all the right consistency for you

Mix, chill, serve.

(I’ve been known to add diced green peppers and onions on occasion…but the original recipe the family used is the one above…I call this version Green Turtle Soup!)