This household favourite tuna macaroni salad is made with canned tuna, elbow mac, bell peppers, parsley, inexperienced onion, iceberg lettuce, and mayonnaise. Attempt it in your subsequent potluck, BBQ, or household gathering.
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Rising up, virtually each different Friday my mom would serve our household this tuna macaroni salad. (Fish on Fridays, it’s a Catholic factor.)
Favourite Tuna Macaroni Salad
It’s such a easy salad, but even now my coronary heart skips a beat after I cease by my dad and mom’ home and discover out that’s what we’re having for dinner. I feel it’s my favourite macaroni salad, and likewise my favourite tuna salad, of all time. In the entire world. Interval.
Macaroni pasta with the creamy canned tuna and mayo, together with the crunch of bell peppers, celery, and lettuce?
Slightly squirt of lemon juice for some tang?
This salad can also be considered one of my go-to dishes to arrange for a mid-week meal. It’s simple to make, filling, and budget-friendly.
A Phrase About Canned Tuna for Tuna Macaroni Salad
Tuna packed in olive oil is extra flavorful than tuna packed in water. If you will discover it packed in olive oil, use it however don’t drain it. When you’ve got tuna packed in water, drain it, and add 2 to three tablespoons of additional virgin olive oil.
We like Wild Planet Wild Albacore Tuna packed in further virgin olive oil, and Genova Yellowfin Tuna packed in olive oil.
Have to make forward?
The saddest factor about this salad is that the lettuce will get wilty and even soggy if saved for various hours within the fridge. (We’ll eat up the leftovers anyway, we like it that a lot.)
So, if you wish to make it a day or two forward, do every part within the recipe apart from including the sliced iceberg lettuce. Add the lettuce when it’s time to serve.
HERE ARE 5 MORE WAYS TO LOVE TUNA!
Up to date August eight, 2019 : We spiffed up this put up to make it sparkle! No modifications to the unique recipe.
Tuna Macaroni Salad Recipe
Tuna packed in olive oil is extra flavorful than tuna packed in water. If you will discover it packed in oil, use that however do not drain it. When you’ve got tuna packed in water, drain it, and add 2 to three tablespoons of additional virgin olive oil.
For the pasta:
- 1 cup raw elbow macaroni
- 1 teaspoon salt
- 1 quart water
For the salad:
- 1/2 cup chopped inexperienced onion, together with inexperienced onion greens
- 1 cup chopped pink, orange, or yellow bell pepper
- 1/Four cup chopped contemporary parsley
- 2 (5-ounce) cans tuna, packed in olive oil (if it is packed in water, drain and add 2 to three tablespoons of additional virgin olive oil)
- 2 stalks celery, chopped (about 1 cup)
- 2 tablespoons lemon juice
- 1/Four-1/three a head lettuce (ideally iceberg lettuce), sliced first and roughly chopped into 2 inch lengthy strips
- 1/Four cup mayonnaise (extra to style)
- 1/2 teaspoon candy Hungarian paprika
- Contemporary floor pepper
1 Cook dinner the macaroni: In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Cook dinner at a rolling boil uncovered for about 10 minutes till the macaroni is just a bit extra cooked than al dente.
Take away from warmth, drain, and rinse with chilly water.
2 Prep the salad elements: Whereas the macaroni is cooking, assemble the opposite elements. In a big bowl combine the inexperienced onion, bell peppers, parsley, tuna, celery and lemon.
three Mix the salad elements: Add the cooked and drained macaroni. Fold within the mayonnaise till nicely blended. Add the paprika. Add contemporary floor pepper to style. (At this level you may make forward and chill.)
Four Serve: Fold within the lettuce gently and serve. The salad doesn’t make good leftovers because the lettuce will finally get soggy.
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