Great for potluck and picnics, this tasty twist on an old family favorite takes classic macaroni salad to whole new level.
Tunaroni
Ingredients
- 1 (12 oz) can solid white albacore tuna in oil, drained
- 1 lb elbow macaroni
- 2 tablespoons salad oil
- 2 tablespoons Cider vinegar
- 1 (16 oz) jar Miracle Whip salad dressing
- 1 cup celery, diced
- ½ cup onion, finely chopped
- 6 hard-boiled eggs, coarsely chopped
- Salt and pepper
- Paprika
Instructions
- Cook macaroni per directions; drain. Coat hot macaroni with salad oil.
- Combine macaroni with drained tuna and sprinkle with cider vinegar, as much as desired.
- Refrigerate for about an hour.
- When macaroni mixture is cooled, add celery, onion, and salad dressing; mix well.
- Add eggs; toss gently.
- Salt and pepper to taste.
- Just before serving, garnish with paprika
Notes
I’ve tried this recipe with other types of tuna, and like the albacore the best.
I usually use my large kitchen utensil spoon for the canola oil and cider vinegar—1 spoonful each—to coat the hot macaroni. The pasta soaks the vinegar right up, and it’s just enough to give the salad some tang without being overpowering. Use more or less vinegar, depending on your own preferences.
While the macaroni is cooling, I prepare the celery and onion.
I always have hard-boiled eggs in the refrigerator and use what I have. If you need to hard boil eggs, do it while the macaroni is cooking.
Be sure your eggs are coarsely chopped—you want big pieces. The salad is better that way.
Refrigerating overnight will blend all the flavors together, but I generally whip this salad up and served it the same day—it was still good.
Serving size: ¾ cup ♥ Calories: 322
NUTRITION
Calories: 322kcal | Carbohydrates: 31.8g | Protein: 19.5g | Fat: 12.3g | Saturated Fat: 2.4g | Cholesterol: 103mg | Sodium: 415mg | Potassium: 143mg | Fiber: 1.4g | Sugar: 2.8g | Calcium: 24mg | Iron: 2mg
Recipe Disclosure
The Perfect Hard-boiled EggTrue Story. When I was first married, I once boiled eggs so long, they exploded all over the kitchen. That’s not how it’s supposed to happen. Here’s my mom’s easy, no-chance-of-explosion method. Put the eggs in a saucepan. Fill the saucepan with cool water, covering the eggs. Over a medium heat, bring the water to a rock-n-roll boil, about 10 minutes or so. Turn the burner off, cover the pot, and let the eggs sit for 15-20 minutes. Works every time.
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