Serves: 24 servings
Total time: 1 hour 30 minutes
1 large can solid white albacore tuna in oil, drained
1 lb elbow macaroni
1 mixing spoon salad oil
Cider vinegar
1 jar (16 oz) Miracle Whip salad dressing
1 cup celery, diced
½ cup onion, finely chopped
6 hard-boiled eggs, coarsely chopped
Salt and pepper
Paprika
- 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.
- Refrigerate overnight.
- Just before serving, garnish with paprika
I’ve tried this recipe with other types of tuna, and like the albacore the best. You can substitute chicken breast in place of the tuna, cut up into bite-size pieces.
I use canola oil and a serving spoonful of cider vinegar 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 usually have hard-boiled eggs in the fridge and use what I have. 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 there have been times when I’ve whipped this salad up and served it the same day—it was still good.
Serving size: 2/3 cup Calories: 115
The Perfect Hard-boiled Egg
True 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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