Total Time
25mins
Prep 25 mins
Cook 0 mins

Yup, another tuna macaroni salad. I really like this one, though. I always use mild curry powder to keep it "crowd-friendly". I've never made it with a hotter, spicer curry powder so I can't recommend it. Like most macaroni salads, you'll probably want to moisten it with some milk before serving.... especially the next day.

Ingredients Nutrition

Directions

  1. Cook macaroni according to package directions; drain and rinse under cold water. Drain again.
  2. Place cooled macaroni into a large bowl. Add the flaked tuna, onion, celery, radishes, carrots and hb eggs.
  3. In a seperate bowl, mix together all of the dressing ingredients. Mix until well blended.
  4. Pour the dressing over the salad and blend together well.
  5. Chill and serve.
  6. Add a splash of milk and stir before serving -- especially the next day.
Most Helpful

This was very good, but a little sweet for our taste. I will make again, because I did like all the crunchy veggies in it, I'll just leave out the sugar next time.

SuzieQue October 10, 2008

Wow!! Making this was a walk down memory lane. My mother used to make a tuna macaroni salad while I was growing up probably at least monthly. My kids don't care for tuna so I haven't had this for more than 20 years. I decided to make half the recipe and enjoy it for lunches this week. I left out the radishes as I forgot to get them and left the curry out of the dressing, otherwise made as written. Thanks Parsley for a great macaroni salad!!!!

diner524 February 11, 2008

Since there are two of us I halved this recipe. I also changed it quite a bit but only due to what I had on hand or rather didn't and personal taste. I didn't have sour cream so I used low fat ranch dressing instead. I also don't care for curry or radishes so I left those out. I added bon appetit seasoning, garlic salt, lemon pepper and some mustard. It turned out great thanks for what we called Tuna Salad Medley.

Hill Family January 07, 2008