Original Recipe from: Kay Johnson-Tomblin
Throughout the years this salad has been a staple for my family. One of the most requested when everyone gets together. I have often asked if they wouldn’t like something different and the answer is always a resounding NO. This is a recipe that has always been in my head, never written down. When I started this blog, my kids reminded me to make sure I included the Tuna Macaroni Salad. So this one is dedicated to my kids….just because you asked! Feel free to cut the recipe in half or double it depending on the size of your crowd. It tastes great the next day too! Enjoy!
Ingredients
1 pound package of Elbow Macaroni (Small Sea Shell pasta also works well)
8 hard-boiled Eggs
1 cup diced Celery
3-4 ounces diced Cheese (Cheddar or Colby Jack)
2 small or 1 large can Tuna Fish (I use light tuna packed in water)
Mayonnaise or Miracle Whip (whichever you prefer)
Directions
Prepare Macaroni as directed on package. Rinse in cold water and let cool.
Dice Eggs, Celery and Cheese. Thoroughly drain Tuna Fish.
Combine all dry ingredients and mix. Then add Mayonnaise or Miracle Whip. I start out with one cup and then add more until it reaches the desired consistency. Refrigerate for at least an hour before serving.
One thing I forgot to mention in the recipe.....
ReplyDeleteI often substitute Canned Chicken Breast for the Tuna. Great change of pace when you want something different.
Enjoy!