Macaroni Tuna Salad Recipe made with green peas, fresh tomatoes, red and green bell peppers, celery and onions vegetables. Serve warm as an entree or chill and serve as a salad.
Also, below is the best Tuna Salad Sandwich recipe for your dinning pleasure.
3 quarts water
1/2 teaspoon salt
1 cup uncooked elbow or shell macaroni
12 oz. can tuna, packed in oil
1/2 cup green sweet peas, drained
1/2 cup cherry or grape tomatoes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped cucumber
1/4 cup chopped celery
2 tablespoons chopped onion
1/3 cup mayonnaise
Bring water and salt to a boil. Stir in macaroni. Return to boil and cook 12-15 minutes or until it reaches the softness you desire. Drain. Cool slightly.
Stir in undrained tuna. Stir in the vegetables except the lettuce. Save some of the tomatoes for garnish, if desired. Gently fold in the mayonnaise.
If using as an entree, may serve immediately. If serving as a salad, line a platter with lettuce leaves, and heap the salad in the center. Garnish with the saved tomatoes and slices of cucumber. Cover salad with plastic wrap and chill before serving.
Tip: May be served in a large salad bowl instead of on a platter. Also, individual salads can be made up ahead of time.
1 (12 oz.) can tuna packed in water
1 teaspoon lemon or lime juice
1 hard boiled egg, finely chopped
1/3 cup finely chopped dill pickle
2 teaspoons minced onion
3-5 tablespoons salad dressing (mayonnaise style)
buttered and toasted sandwich bread slices
Drain tuna and place in a mixing bowl. Sprinkle on lemon or lime juice and stir in.
Add boiled egg, chopped pickle and onion. Mix well.
Add enough salad dressing to moisten to your taste and preference.
Can eat immediately or for best flavor, chill a few hours before serving.
Serve as filling between toasted bread slices for a sandwich or on a bed of lettuce leaves for a salad.
Note: Tuna is an excellent source of the nutrient Omega-6.