Directions:
- Cook the macaroni according to package directions for al dente doneness.
- Drain and immediately plunge into very cold water to stop any further cooking.
- Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
- Gently stir in about 1/2 cup of the mayonnaise.
- Add the pickles, celery and dried dill.
- Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be soupy ).
- Add salt and pepper to taste, again gently stirring inches.
- Refrigerate for at least 2 hours before serving.
- If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
- Garnish with fresh dill and sliced eggs if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.34 Kcal (1358 kJ) | ||
| Calories from fat | 194.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.6g | 33% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 189.34mg | 8% | |
| Potassium | 132.63mg | 3% | |
| Total Carbs | 26.37g | 9% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 16.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 404.08 Kcal (1692 kJ) | ||
| Calories from fat | 242.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.91g | 33% | |
|---|---|---|---|
| Cholesterol | 17.07mg | 5% | |
| Sodium | 235.88mg | 8% | |
| Potassium | 165.24mg | 3% | |
| Total Carbs | 32.85g | 9% | |
| Sugars | 2.28g | 7% | |
| Dietary Fiber | 1.61g | 5% | |
| Protein | 7.69g | 12% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 6% | |
| Calcium | 20.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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