Looking for an Easter Sunday brunch, buffet or dinner side dish? Try my mother’s recipe for tuna macaroni salad. My family, friends and guests just can’t seem to get enough of this and clamor for me to make it year round. It’s a simple recipe yet the combination of ingredients makes it a truly satisfying dish. It’s even better the next day: just don’t forget to refrigerate any leftovers!
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:
TUNA MAC SALAD
1/2 lb. elbow or bow tie pasta
8 hardboiled 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
½ cup Best Foods Mayonnaise
Sea salt, ground black Pepper and lemon pepper
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.