Tuna Macaroni Salad

Memorial Day Weekend, the official start of summer here…    Tuna Macaroni Salad easy to make and tastes extremely better than a store bought macaroni salad.  A tasty side dish for picnics, cookouts, grilling out, brai, bbq, whatever you call  it in your part of the states or country.  Also a crowd pleaser for any function or party. This salad is great to serve at a luncheon with fruit and a dinner roll too…

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Tuna Macaroni Salad

1 pound box macaroni product cooked and cooled (elbows, spirals, or shells etc…)

1 – 5 ounce can tuna in water, drained

4 hard boiled eggs, chopped

1/2 cup chopped onions

1/2 cup chopped celery

1 cup frozen peas

1 cup mayonnaise (I use light mayonnaise)

3-4 tablespoons yellow mustard

salt and pepper to taste

Pour peas into a strainer, run under water to thaw, make sure they are drained really well, (do not add the peas wet, when adding to other ingredients).  In a large bowl mix the mayonnaise, yellow mustard, add drained tuna, chopped eggs, onion and celery.   Fold in peas and pasta.   Salt and pepper to taste.  Mix thoroughly.  Refrigerate, serve cold.

Some people like to add 2 cans of tuna fish, it just depends on your taste.  I like one can so the tuna doesn’t overpower the other flavors.

Note:  when serving salad if it is a little to dry, for you, just stir in a couple more tablespoons of mayonnaise.

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