Prep 20 mins
Cook 15 mins
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.
Great tuna macaroni salad. I liked that it doesn't call for tons of mayonnaise, which doesn't make it any less tasty. It does turn out somewhat dry, but I simply stirred in a little fat free milk. The hot sauce and lemon juice added a nice subtle flavor. Thanx for a terrific cold salad!
This is a terrific main-dish-salad! Yummy and filling! I thought it was going to be too much tuna and egg, but it was just right. Also, I made some substitutions...instead of seasoning salt I used generous dill weed. I probably went a bit light on the cayenne pepper (instead of hot sauce). I may have used more lemon and garlic than was called for; I just kept adding until the flavor was balanced and nice. Also, I added much, much, much more mayonnaise than was called for (we don't believe in the low-fat craze!). My only complaint that it was so hard to find this recipe because of the name, but thank goodness I did find it! This is a keeper!!!
I halved this and used just one 4.5 oz can of tuna. Because I dislike celery I added some baby orange bell pepper in its place and because the only regular onion I had was frozen, I used green onion. Initially I found the salad a little dry but a couple more Tbsp of mayo and a bit more lemon juice took care of that. Love the subtle kick from the Frank's hot sauce (I used a few extra dashes cause I love that stuff LOL)! Thanks for sharing!