Then slowly add in cooked elbow macaroni mixing mayonnaise mixture until well incorporated. In a large storage container, add drained tuna fish, mayonnaise, diced bell pepper, celery, onion flakes, parsley, salt and pepper and mix well. If you don’t like tuna, shrimp can be substituted.Īnother tip Jojo taught me is to add a little white vinegar to both tuna macaroni salad, and potato salad. Drain and rinse in cold water, set aside. I have mixed a can of white with a can of dark and it still was amazing. I prefer white tuna, but it is expensive as all heck. Ingredients 2 cups elbow macaroni 4 large hard boiled eggs 10 ounces white albacore tuna fish 15 ounces frozen peas 1 1/2 cups mayonnaise.
He acts like a hangry hawk flying around in circles above me waiting to grab a big spoonful 😆!Īs for these tips I’ve learned from my mom, first the quality of tuna you use should be the best you can afford. I learned some tricks from her over the years and although it never tastes quite like hers, mine is still very good. Back at our ranch, I make Tuna Macaroni Salad often, and I think of my Mom the entire time. Flakey tuna mixed with perfectly boiled eggs, crunchy celery and onions tossed in a creamy dressing that’s lighted up with lemon and seasoned perfectly will soon become your go-to tuna salad recipe. (I also like to add a sprinkle of smoked paprika to this one.) Put it in the refrigerator for at least 2-3 hours before serving. Add the rest of the ingredients and toss it all together Test it to see if it needs any more salt or pepper for your liking. Luckily, my Dad does still cook and I know he makes this on occasion for her. In a large bowl, combine the mayo and chicken broth. Unfortunately, she suffers with severe arthritis, so she doesn’t cook too much any more. My lovely mom “Joanne” is 85 next month ❤️ and she makes the best Tuna Macaroni Salad in the universe.
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