Tuna Twist (Tuna Macaroni Salad)
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 (6 ounce) cans light chunk tuna in water, drained
- 8 ounces macaroni or 8 ounces shaped pasta
- 1 cup frozen peas
- 1⁄3 - 1⁄2 cup finely chopped onion, i like vidalia
- 1 cup chopped celery
- 1 cup mayonnaise (plus more if needed)
- 2 tablespoons cider vinegar (*)
- 1 tablespoon dried dill
- 1 dash pepper
- salt
directions
- Cook pasta according to directions.
- Put frozen peas in colander and drain pasta over peas.
- In large bowl mix mayonnaise and vinegar.
- Add pasta and peas and mix well.
- Add remaining ingredients mixing well.
- Taste to adjust seasonings.
- Place in fridge for flavors to blend (or eat as is if you can't wait).
- You might want to add additional mayonnaise after salad has been refrigerated, because some of the mayonnaise will "soak" into pasta.
- *This is the amount of vinegar the original recipe calls for -- I have been cutting down to one tablespoon.
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Reviews
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I love this recipe. It reminded me of my mother's macaroni and tuna salad, which she always made with the little shells. I wish I could say I made it exactly as the recipe said, but I can't. I only used one 6 ounce can of tuna, I replaced the vinegar with lemon juice and used only a sprinkle of dill. I may have used less mayonnaise, but I didn't measure it so I can't be sure. Just stirred it in until it looked right. For company, I'd probably add one or two hard-cooked eggs and a sprinkle of paprika to garnish.
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Delicious. Made recipe as printed except for adding a couple tsp. Worchestshire sauce to a double batch. Made for a family get together and everyone enjoyed it. I added all the dill cause I love it. Next time I want to add just a little bit of fresh lemon juice. Great recipe cause I had everything in my pantry for this one.
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Tweaks
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I love this recipe. It reminded me of my mother's macaroni and tuna salad, which she always made with the little shells. I wish I could say I made it exactly as the recipe said, but I can't. I only used one 6 ounce can of tuna, I replaced the vinegar with lemon juice and used only a sprinkle of dill. I may have used less mayonnaise, but I didn't measure it so I can't be sure. Just stirred it in until it looked right. For company, I'd probably add one or two hard-cooked eggs and a sprinkle of paprika to garnish.
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Found this when searching for something easy to make on a hot day when I didn't want to make a trip to the grocery store. I used a handful of chopped fresh italian parsley out of the garden and chives instead of dill. This is a recipe I look forward to coming back to and experimenting with. Thank you!