This is the quintessential summer comfort food. When it was too hot to cook or eat a heavy dinner, my mother would often make this as a light summer meal. The leftovers taste great the next day! NOTE: Many of the spices can be adjusted to taste. I like to experiment with new flavors, like adding dill or curry powder. (cooking time is boiling the pasta and eggs, while prep time is chopping and mixing)
- 16 ounces elbow macaroni (or other small pasta, shells, radiatore, bowties)
- 3 (6 ounce) cans tuna
- 4 hardboiled egg, chopped
- 2 stalks celery, diced small
- 1 small onion, diced small
- 4 -5 tablespoons mayonnaise (or more to taste)
- 1 teaspoon lemon juice
- 2 teaspoons black pepper
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 tablespoon sweet pickle relish
- 3 -4 dashes hot sauce (we like Frank's Red Hot)
- Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
- In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
- Drain the tuna well and flake into the bowl.
- Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
- Thoroughly mix the salad and chill if desired.
- Serve in bowls or on a bed of lettuce.