Prep 10 mins
Cook 20 mins
The other day on one of the posts, someone had mentioned making tuna macaroni salad for dinner and I just love that salad but haven't had it in quite a while. However, I have had so many versions over the years that have "tons" of mayo and "no" flavor it made me not want to make it anymore. But, I thought it was worth posting what I was used to having growing up. So, after looking online, I really didn't find one that was what our family made, so here it is. Now, we always served our "Tuna Mac Salad" with a bowl of creamy tomato soup (tomatoes from the garden), a loaf of bread (it didn't matter what kind, grandmas recipe fresh baked), and the Macaroni Salad was served over a bed of fresh chopped lettuce, (iceberg back then), whereas, today I use a mix of romaine and iceberg. This is still the only version I make.
- 1 (1 lb) box elbow macaroni (I prefer a rough cut or large elbow)
- 2 (7 ounce) cans tuna (Note ( First, I only use tuna in water, well drained. Second, I like a lot of tuna in my salad and )
- 1 cup frozen baby peas
- 1 medium onion, fine chopped
- 2 celery ribs, fine chopped (and don't throw out the celery leafs, they are just as good chopped and added to the salad)
- 2 hard-boiled eggs, fine diced
- 1⁄2 cup green pimento stuffed olive, cut in half
- 3 -4 tablespoons kosher dill pickles, chopped fine (more or less to taste)
- 1 1⁄2 cups mayonnaise (no miracle whip or low fat)
- 1⁄2 teaspoon Dijon mustard
- 1 tablespoon pickle juice
- 1 tablespoon fresh parsley (more if you like)
- 1 teaspoon fresh dill
- 1 sprig dill
- 1 hard-boiled egg, thin sliced
- Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
- Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
- Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
- Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
- Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
- As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!
This is the tale of two Grandma's: SarasotaCook's and my own. I grew up eating Tuna Macaroni Salad, but only the barest of examples. It had shell macaroni, mayo, tuna and sliced green oinions. I don't even think Gran used salt or pepper. However, it was what I was used to and it always said "Pure Comfort Food." I haven't made that salad for years, because frankly, it was too plain and boring for my adult taste. Enter Sarasota's recipe and her Grandma, who must have been a wizard in the kitchen! I tied the two recipes together, using shell macaroni and green onions but made everything else according to Sarasota's recipe. I know that she recommended waiting for it to cool, but my family was hanging around me like jackal's so it was served while still warm. Twenty minutes later, there was ONLY enough left over to submit a photograph, and once that was taken, the remainder went into my son's mouth! LOL The dill is a touch of genius and the other ingredients, although common, combine to make a stellar Tuna Macaroni Salad. I want to try this with salmon and sub out capers for the pickles; I think that would be a "Keeper", too. This is one recipe that has become an instant classic in our home. Simple and simply amazing!!!
We made this delicious salad for a light Saturday lunch while doing yard work. It is amazingly good. I used Polish dills for the pickle, and eliminated the peas as a personal preference. I loved the pimento olives in it! mY husband who is picky on tuna salad asked if there was leftovers so he could have it Monday in his lunch! Now THAT is high praise!
Because SarasotaCook and Swedish Chef are both such talented cooks. I made exactly as stated. Though I think next time I will add more green stuffed olives. I like things a little tart. I ate with recipe#252233 it made an excellent lunch.
UPDATE: this time I used less mayonnaise but about the same of everything else. Opps forgot to add the 1/2 cup was for 1/2 recipe everything else halved exactly as stated except I used double green olives. - Delicious Highly Recommend
UPDATED Stars did not take