Tuna Twist (Tuna Macaroni Salad) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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After discovering this recipe I never make macaroni salad any other way. I sometimes used canned white chicken. After reading the comments on the dill I want to mention that the original recipe called called for 3 tablespoons of dried dill! Can you imagine.....I would change the name to dill salad! Ingredients:
2 (6 ounce) cans light chunk tuna in water, drained |
8 ounces macaroni or 8 ounces shaped pasta |
1 cup frozen peas |
1/3-1/2 cup finely chopped onion, i like vidalia |
1 cup chopped celery |
1 cup mayonnaise (plus more if needed) |
2 tablespoons cider vinegar (*) |
1 tablespoon dried dill |
1 dash pepper |
salt |
Directions:
1. Cook pasta according to directions.
2. Put frozen peas in colander and drain pasta over peas.
3. In large bowl mix mayonnaise and vinegar.
4. Add pasta and peas and mix well.
5. Add remaining ingredients mixing well.
6. Taste to adjust seasonings.
7. Place in fridge for flavors to blend (or eat as is if you can't wait).
8. You might want to add additional mayonnaise after salad has been refrigerated, because some of the mayonnaise will soak into pasta.
9. *This is the amount of vinegar the original recipe calls for - I have been cutting down to one tablespoon.
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