1/1 Photo of Sarasota's ... --This is Grandma's Tuna Macaroni Salad--
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.
My Private Note
Units: US | Metric
- 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
- 1Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
- 2Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
- 3Then 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.
- 4Chill -- 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.
- 5Garnish 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.
- 6As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!
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Nutritional Facts for Sarasota's ... --This is Grandma's Tuna Macaroni Salad--
Serving Size: 1 (287 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1012.7
- Calories from Fat 362
- Total Fat 40.2 g
- Saturated Fat 7.1 g
- Cholesterol 200.4 mg
- Sodium 802.9 mg
- Total Carbohydrate 115.2 g
- Dietary Fiber 6.4 g
- Sugars 12.7 g
- Protein 46.0 g
The following items or measurements are not included:
pimento stuffed olives