My mom’s tuna salad is one of those signature dishes that just about everyone begs me to make for any festive gathering, be it in summer or winter. This year I stumbled across these adorable organic pumpkin shaped macaroni shells that just begged to be made into Mom’s Tuna Mac salad for Halloween and even Thanksgiving.
TUNA MAC SALAD
1 lb. elbow or bow tie pasta
8 hard boiled eggs
1 large plus 1 small can of Bumblebee Solid White Albacore tuna in water
1 5-oz jar Star Spanish Olives stuffed with pimentos (usually use about 2/3 of the jar)
½ cup Best Foods Mayonnaise or to taste
Sea salt, ground black Pepper and lemon pepper
There’s a *personal twist I use in the process that ensures an even distribution of the main seasonings: sea salt and lemon pepper. See recipe below:
Boil eggs in advance; allow to cool. Boil macaroni until tender (8-11 minutes). Drain and rinse macaroni. In a (very) large bowl, deposit macaroni : add salt and pepper and stir. Crumble tuna on top—*season the tuna lightly with lemon pepper. Add chopped egg—*season eggs lightly with sea salt and regular pepper, then toss all ingredients. Chop and add the green olives. Toss again. Add mayonnaise and blend until moist. Garnish with paprika and fresh feathers of dill. Refrigerate until ready to serve.
NOTE: the macaroni tends to absorb the mayo over time. More mayo may have to be added. Serves 8 to 10. This salad is perfect as a side dish or can stand alone as a light meal.