Tunaroni

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Total Time 1 30

Servings

Calories 322

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

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