Macaroni & Tuna Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 355.1
- Total Fat: 27.7 g
- Cholesterol: 139.8 mg
- Sodium: 377.5 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.4 g
- Protein: 8.9 g
View full nutritional breakdown of Macaroni & Tuna Salad calories by ingredient
Introduction
This is about the easiest-to-make macaroni salad in the world - and one of the tastiest This is about the easiest-to-make macaroni salad in the world - and one of the tastiestNumber of Servings: 10
Ingredients
-
starkist chunk light Tuna in water (3 oz)
Hard Boiled Egg, 6 large
*Elbow Macaroni, 375 grams
Onions, raw, 0.5 cup, chopped
*Peppers, sweet, red, fresh, 0.5 cup, chopped
Celery, raw, 0.5 cup, diced
Mayonnaise, regular (mayo), 1.5 cup
Oregano, ground, 2 tsp
Garlic powder, 1 tbsp
Basil, 1 tbsp
*Garlic Salt, 1 tsp
*Celery Salt, 0.5 tbsp
*Onion Salt, 0.5 tbsp
Tips
Serve with ribs, chicken, hot dogs, hamburgers, chili con carne, tacos - any other 'cook out' or 'picnic' foods.
Directions
Hardboil the eggs and cook the macaroni according to package directions. I use Dreamfields Elbow Macaroni, which claims that all but 5 carbs are 'protected' and not digested.
Put the tuna into a 6-8 quart bowl, don't drain it. Use a fork to separate it into tiny little bits so that when you take a bite of the salad, you won't bite into tuna.
Cool the eggs and macaroni to about room temperature, then chop the eggs and add both eggs and macaroni to the vegetables. Add the seasonings to taste and add the mayonnaise. Mix very well. Make the salad very moist with the mayonnaise because as the salad rests in the refrigerator overnight, it will absorb the excess mayonnaise and all the flavors will marry.
Cover the bowl with saran wrap and let it rest in the refrigerator overnight.
Serving Size: makes ten 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAELINDA.
Put the tuna into a 6-8 quart bowl, don't drain it. Use a fork to separate it into tiny little bits so that when you take a bite of the salad, you won't bite into tuna.
Cool the eggs and macaroni to about room temperature, then chop the eggs and add both eggs and macaroni to the vegetables. Add the seasonings to taste and add the mayonnaise. Mix very well. Make the salad very moist with the mayonnaise because as the salad rests in the refrigerator overnight, it will absorb the excess mayonnaise and all the flavors will marry.
Cover the bowl with saran wrap and let it rest in the refrigerator overnight.
Serving Size: makes ten 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KAELINDA.