Terry’s Tuna Salad
We had this on Easter Sunday as part of a pot-luck dinner in Orangeville. Absolutely delicious:
- 1 bag elbow macaroni, about 2 cups
- 2 cans of light tuna in water
- ¼ c Spanish (red) onion, chopped
- ¼ c green pepper, chopped
- ~ 1 cup light mayo
- ¼ tsp garlic powder
- Salt and Pepper to taste
- Prepare pasta as directed. Place back in pot and add pepper to taste and sprinkle at little bit of garlic power on macaroni and stir while hot.
- Drain the tuna and add to macaroni (break it up as you add it). Add chopped onion and green pepper Stir ingredients together and let it cool before you add miracle whip.
- The amount of Miracle Whip/mayo is a matter of choice. It depends on how much you want in the salad – add only until the salad is coated (probably about four large serving spoonfuls).
- Place in a large serving bowl and chill in fridge about 24 hours before serving. This allows all the flavor to be absorb by the macaroni.
So delicious!! Steve and I fought over the lefovers 🙂
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