Community Pick
Still Another Tuna/Pasta Salad.......(Mom's Tuna Salad)
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 1 (6 1/2 ounce) can tuna, drained and flaked
- 1⁄2 lb cooked elbow macaroni or 1/2 lb small shell pasta, rinsed and drained
- 1 -2 hard-boiled egg, mashed
- 1⁄2 medium vidalia onion, minced
- 1⁄2 cup chopped or minced celery
- 1⁄4 cup chopped sweet red peppers or 1/4 cup green bell pepper
- 1 cup mayonnaise
- salt and pepper
directions
- In a large bowl, combine all ingredients.
- Mix well to blend.
- If salad is too dry, add more mayonnaise.
- Taste, and adjust seasonings to your preference.
- Chill well before serving.
- Note: If you are going to triple the recipe, only use 1 hard boiled egg per can of tuna.
Questions & Replies
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Reviews
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Dee I must tell you I usually just make my tuna pasta as I go along..add a little of this and that. But, I thought I would try your recipe since it sounded so good. And I was definitely correct. It was excellent. The only thing I changed was the peppers, I didn't add them because I didn't have any. I just got done having a bowl of this for breakfast :-) Thanks Dee, I will be following your recipe from now on.
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This salad is YUMMY, YUMMY!! I made it the night before, and took it to work with me the next day. Had to laugh at my co-workers faces when I opened the container and they caught a whiff!! (You know how tuna is). But, this is really an awesome one dish, light and tasty salad for lunch, and would also be great as a side-dish salad. I loved it! Thanks:) ~Manda
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Tweaks
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This is definitely a modern version of tuna salad. The crunchy vegetables are key. Served on a leaf of Boston or bibb lettuce, this is a perfect too-hot-to-cook dinner. A couple of changes I made, as did some other reviewers: omitted the onions (personal preference), added peas and corn instead of carrots (didn't have any), 1 tbsp fresh dill, 3/4 cup of mayonnaise and 2 tsp of Old Bay seasoning, although I suspect seasoned salt could have been used. Will definitely make again. Thanks for posting!
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A good 4 1/2 stars. This was quick. Not something I would serve to company but tasty for lunch. I used rice pasta macaroni to be gluten free. I cooked my eggs up using Recipe #173837. Replaced the vidalia onions with red onion as that is what I had on hand. I did not add bell peppers per preference and think I used less Hellmans olive oil mayonnaise to be soy free. I used lots of pepper and some sea salt.
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This is fabulous! I'm not that big of a fan of tuna salad sandwiches either, but I loved this! I was needing something fast to make and my pantry was getting pretty low so when I stumbled upon this recipe, I tried it, thinking that I would not care for this, but it will feed the others in the house. Boy was I wrong! We all chowed down! This recipe will always be in my back pocket for when I need something fast with minimal ingredients. I only used 1 egg (next time I will use 2), few dashes of celery salt instead of celery since I was out, no peppers (I was out) and 1/2 cup mayo and 1/2 cup Miracle Whip (because I was running low on both) Can you tell I need to go to the store? With all these changes, I give you all the credit as I don't think the taste would alter drastically enough for me to change my rating. Thanks for sharing this recipe.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)