Tuna Macaroni Salad
8 oz. elbow macaroni, cooked and drained
3 eggs, boiled
2 tbsp. dill pickle relish
1 green onion, chopped
1 stalk celery, chopped
1 can chunk light tuna, drained
1 cup of mayonnaise
1 tbsp. dijon-style mustard
4-5 drops pepper sauce
1 tsp. paprika
1/2 tsp. celery seed
1/2 tsp. garlic salt
1/8 tsp. course black pepper
Kicking it old school-style with elbow macaroni. But, any pasta will do. Seashell pasta is my other favorite.
The children were nestled, all snug in their bed.
I like to do double-duty by boiling the eggs and pasta together. I bring the eggs to a boil first, then throw in the pasta after the eggs have boiled a few minutes. The whole boiling process for the eggs should be ten minutes so adjust adding the pasta with that number in mind. Since elbow macaroni takes about 8-9 minutes, I let the eggs boil about two minutes first, then add the mac.
I was out of dill pickle relish, but never fear - make-do mama is here. Hamburger dill chips will do!
Give them a chop and they're good to go.
I chopped one green onion and added to the pickle bowl.
Now, here comes the controversial part. Celery!?! I will admit it here that I do not eat this stuff. But, my husband does. So, if we have it in the fridge, I chop it and serve it on the side!!! It does not get mixed in with MY tuna!
Drain the tuna well and break apart. I only used one can but two cans would have been even better.
I like to mix up my sauce in a separate bowl from the tuna so that I can taste and adjust the seasonings. Here, I'm adding dijon mustard to my mayonnaise.
I like to add four or five drops of hot sauce. It doesn't make the dish hot, just gives it a good flavor. The pepper sauce of choice in our house is Crystal Hot Sauce.
Mix in the dry ingredients. Adjust these to your tastes.
The paprika makes the sauce a beautiful peachy color.
Now, that's some good-looking yolks there.
Chop the eggs.
Put it all together now!
My hero! Enjoy!