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Doris Pyne's Tuna Macaroni Summer Salad

Kraft Memeber Recipe
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Makes: 12 to 20 (1 cup) servings Total Time: 2 hr 15 min
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.
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.
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