Tuna Macaroni Salad

Don't you hate it when you think you're going to get away with not cooking one evening and then, wham!, things change and you're trying to pull something together for a meal? I know - it's frustrating. After the panic subsides, my mind always turns to my pantry. And, sitting there like an unsung hero is my savior, a small, unassuming can of tuna. Next to that, its sidekick - a box of elbow macaroni. And, just like that, I've pulled off another meal as if it had been planned since morning.

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!