Player0
06-09-2003, 11:39 PM
Okay, I keep getting requests for the Tuna Macaroni salad recipe cause I brought a bowl to the lan party. This is my mom's recipe which I tweaked a little. It's great cold on a summers day, and pretty easy to make. Lasts a while in the fridge too.
Ingredients
~~~~~~~~
One Box Medium Shell Pasta (or other noodles)
4-6 Cans of Tuna
Medium Jar of Miracle Whip
4-8 Eggs
A couple celery stalks
Peas
Onions (I dont use, but some people like this)
Directions
~~~~~~
Boil the eggs in slightly salted water for about 15 minutes. Make sure the eggs are room temperature before boiling them, or they'll be more likely to crack. Drain the water and put the eggs in the fridge to harden. Fill a pot with water, add a good deal of salt, and just a tash of cooking oil. Boil the pasta by the directions on the package, but use the minimum cooking time. You want the pasta to be firm. Cooked, but still firm. Thoroughly drain the pasta, and then drain again (you want this as dry as possible, especially the shells.
Strain the tuna in to the sink, making sure its as dry as possible. Dump the tuna in to a large salad bowl and mash it up good with a fork. Add about 3 heaping tablespoons of miracle whip for each can of tuna you use. Add diced celery and onions. Season the tuna fish to taste (salt, pepper, pickle juice works good). Add a good squirt of mustard, some garlic and onion powder, and a bit of parsley. Mix the tuna up all real well. Add any extra mayo to preference.
Add the noodles, peas, and other veggies you might think you might like to add. The peas should be partially cooked, but firm. Carefully fold the tuna in to the noodles, careful not to break the noodles too badly. I usually end up adding another heap of miracle whip to the mix if the noodles seem too dry. Season as needed. Slice the eggs in half, and place them on top of the salad, lightly sprinkle paprika on the egg halves.
Refridgerate for at least a day ahead of time. Something about leaving it in the fridge overnight makes it taste 10x better. Serve cold. It's pretty simple stuff, but I've always liked it :) Let me know how it comes out for you guys if you try it.
Ingredients
~~~~~~~~
One Box Medium Shell Pasta (or other noodles)
4-6 Cans of Tuna
Medium Jar of Miracle Whip
4-8 Eggs
A couple celery stalks
Peas
Onions (I dont use, but some people like this)
Directions
~~~~~~
Boil the eggs in slightly salted water for about 15 minutes. Make sure the eggs are room temperature before boiling them, or they'll be more likely to crack. Drain the water and put the eggs in the fridge to harden. Fill a pot with water, add a good deal of salt, and just a tash of cooking oil. Boil the pasta by the directions on the package, but use the minimum cooking time. You want the pasta to be firm. Cooked, but still firm. Thoroughly drain the pasta, and then drain again (you want this as dry as possible, especially the shells.
Strain the tuna in to the sink, making sure its as dry as possible. Dump the tuna in to a large salad bowl and mash it up good with a fork. Add about 3 heaping tablespoons of miracle whip for each can of tuna you use. Add diced celery and onions. Season the tuna fish to taste (salt, pepper, pickle juice works good). Add a good squirt of mustard, some garlic and onion powder, and a bit of parsley. Mix the tuna up all real well. Add any extra mayo to preference.
Add the noodles, peas, and other veggies you might think you might like to add. The peas should be partially cooked, but firm. Carefully fold the tuna in to the noodles, careful not to break the noodles too badly. I usually end up adding another heap of miracle whip to the mix if the noodles seem too dry. Season as needed. Slice the eggs in half, and place them on top of the salad, lightly sprinkle paprika on the egg halves.
Refridgerate for at least a day ahead of time. Something about leaving it in the fridge overnight makes it taste 10x better. Serve cold. It's pretty simple stuff, but I've always liked it :) Let me know how it comes out for you guys if you try it.