Drizzle freshly squeezed lemon juice and olive oil over finished salad. If the red onions are too strong for you sweet onions (sweet Vidalia onions) make a great alternative or even some sliced scallions. She used white onions, but I like to use red onions for color. VARIATIONS: Add chopped red bell pepper, green peas, dill pickle. mayo salt + pepper to taste We like to keep our tuna macaroni salad pretty simple and just the way my mom made it. 16 oz elbow macaroni cooked, drained, chilled 1 1/4 cup mayonaise salt to taste 1/2 tbsp ground black pepper 1/2 tbsp onion powder 1/2 tbsp garlic powder. Feel free to substitute with any other favorite cheese styles including marble, mozzarella, or feta.ĭRESSING: Italian salad dressing, mayonnaise (or miracle whip), salt and pepper are combined with the salad to create a simple tangy and creamy dressing. You’ll also need chopped red raw onion, celery and green onion.ĬHEESE: 1 cup of shredded cheddar cheese adds flavor. I also used store-bought shredded carrots but these can be shredded easily at home with a cheese grater. VEGETABLES: A bag of broccoli slaw from the grocery store helps to keep things easy. Look for the ocean wise seafood label to make sure you’re choosing a product that considers the best long-term health of our oceans. TUNA: Chunk light tuna in water is inexpensive and easy to add to recipes like this one (I used solid white albacore tuna) ! Grab 2 cans of tuna from the grocery store that are approximately 170g each (different brands will vary in weight). Feel free to use regular whole wheat pasta, rice pasta or other gluten-free versions. Stir together, breaking apart any large pieces of tuna. Add the tuna, celery, pickles, and onions. I used rice pasta spiral noodles because that’s what we had in our pantry. Carefully mix 6 oz cooked macaroni, 2 oz celery, 1 tsp lemon juice, 1/2 tsp pepper, 2 tbsp parsley, 1 oz green peas, 0.25 oz pickle relish, 3 oz red onion, 3 oz tuna, 2 eggs, 1 oz bacon, 1 tbsp Greek yogurt, and 2 tbsp mayonnaise. Whisk together the mayo, mustard, parsley, and paprika, until smooth. ![]() This is about 1 or 1½ cups of uncooked pasta. Note Add the peas last and stir them gently. Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. ![]() Add the chopped vegetables and fold in well. Cook and drain pasta according to the package directions. Add the relish, mustard, tuna, and eggs, then fold in well. Add in the mayo and seasonings then whisk in well. This family favorite tuna macaroni salad is made with canned tuna, elbow macaroni, bell peppers, mayo, parsley, green onion, and crispy iceberg lettuce. MACARONI: The recipe uses 3 cups of cooked elbow macaroni pasta noodles. Remove the shell from the eggs once chilled, then chop them into small pieces.
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