Doris Pyne's Tuna Macaroni Summer Salad
Makes:
12 to 20 (1 cup) servings
Total Time:
2 hr 15 min
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 1 pound elbow macaroni
- 6 large eggs
- 2 large red or white onions
- 1 celery heart
- 1 can (12 oz.) water packed tuna
- 1 - 2 cups mayonnaise
make it
Prepare elbow macaroni according to package instructions. Hard boil eggs. After the eggs are cooked to the hard status, cool off in cold water. A little longer in fridge is good-- about 1 hour. Now peel the eggs and finely chop. Finely chop red or yellow onions and celery heart.
Now add the tuna, mayonnaise, and remainder of ingredients in a large glass bowl.
Chill for about 1 hour and eat. The salad tastes even better with overnight refrigeration.
Notes
For a change I add fresh red peppers or scallions. Also, take out the tuna and add fresh shrimp, crab or scallops. If you're feeling especially gluttonous, add all three fishes.
