Old Fashioned Tuna Macaroni Salad
1/2 pound elbow (or shell) macaroni
1 cup of mayonnaise, more or less
1 hard boiled egg, chopped
1 stalk of celery, chopped
Salt, pepper, Cajun seasoning and Old Bay, to taste
1 to 2 (5 ounce) cans tuna in oil, undrained
1/2 cup frozen peas, thawed
1 to 2 tablespoons pickle juice, optional
Prepare macaroni according to package directions; drain and place into storage or serving bowl. Immediately add mayonnaise and toss until well coated. Mix in the egg, celery and seasonings. Add the tuna and peas and gently fold in, adding pickle juice, if using, and/or additional mayonnaise if needed for desired moisture. Serve immediately. Refrigerate leftovers. Double or increase as desired.
Optional Add-ins: Chopped sweet onion, purple or green onion, chopped sweet or dill pickles or relish, chow chow, black or green pitted olives, sweet bell pepper, pimentos, chopped or shredded carrots, shredded cheese, 1-2 tablespoons of a creamy salad dressing, juice from a wedge or two of fresh lemon, splash of pickle juice or cider vinegar, chopped fresh parsley, dill, and paprika, are a few of the more common ones. Shredded iceberg lettuce was often used as an extender. May also substitute chicken for the tuna and use a salad dressing like Miracle Whip, for the mayo, if you prefer.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
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