Doris Pyne's Tuna Macaroni Summer Salad

 wendy wilkins
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
2
hr.
15
min.
Servings

12 to 20 (1 cup) servings

What You Need

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Make It

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  • 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.

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