Moms Tuna Mac Salad Food

AUNT BONNIE'S RING MACARONI TUNA SALAD

Aunt Bonnie's Ring Macaroni Tuna Salad image

This was a staple at my Aunt Bonnie's barbeques, but the recipe probably originated from the back of a Creamettes box in the 1960's. In Minnesota, we obviously use Creamettes Macaroni Rings. You can use anellini pasta for this recipe. Cooking time does not include refrigerating time.

Provided by Lisa1

Categories Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (7 ounce) box ring macaroni, prepared as directed on box
1 (8 1/2 ounce) can early june le seuer peas, drained (or 1 cup Green Giant Select Lesueur frozen baby peas, thawed)
1 cup celery, finely diced
2 (6 ounce) cans tuna, drained
1/4 cup onion, finely diced
1 cup Miracle Whip
1 teaspoon salt (or less, use to taste)

Steps:

Gently mix all ingredients together and refrigerate 2 to 3 hours.

Nutrition Facts : Calories 237.8, Fat 3.5, SaturatedFat 0.8, Cholesterol 21.5, Sodium 526.2, Carbohydrate 31.1, Fiber 3.1, Sugar 2.9, Protein 19.5

TUNA MACARONI SALAD

Tuna Macaroni Salad image

You'll crave this salad once you try it, this also works well with chicken in place of the tuna, please do not omit the sweet pickles they make this salad! adjust all amounts to suit taste, plan ahead this needs to chill before serving, cooking time is chilling time

Provided by Kittencalrecipezazz

Categories Tuna

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups uncooked macaroni noodles
2 (6 ounce) cans tuna, drained (can use 3 cans)
4 -5 green onions, chopped or 1 onion, finely chopped
1 small green bell pepper, seeded and chopped
1 stalk celery, finely diced
1 1/2 cups chopped sweet pickles (can use more or less, do not squeeze out any juice from the pickles)
1 cup mayonnaise (I use half of each) or 1 cup salad dressing (I use half of each)
1/2 cup sour cream
2 tablespoons sweet pickle relish (optional or to taste)
1 tablespoon garlic powder (yes 1 tablespoon or even 1-1/2 tablespoons!)
1 -2 tablespoon prepared yellow mustard
1 teaspoon seasoning salt (or to taste, or use white salt)
fresh ground black pepper (to taste)
1/2 teaspoon paprika
3 -4 hard-boiled eggs (quartered) (optional)

Steps:

Cook macaroni in a large pot of boiling salted water until just tender; drain then rinse well under cold water; place in a bowl then toss with 1 tablespoon oil to prevent sticking.
Add in tuna, onion, bell pepper, celery and sweet pickles; toss to combine.
In a bowl mix together mayonnaise with sour cream, sweet relish (if using) garlic powder, yellow mustard (start with 1 tablespoon mustard) and seasoned salt; add to the macaroni mixture; mix well to combine.
Season with black pepper to taste.
Arrange the cooked egg wedges around the inside of the bowl, then dust the top of the salad and eggs lightly with paprika.
Cover and chill at least 3 hours before serving (the longer chilling time the better!).

TUNA-MACARONI SALAD

Tuna-Macaroni Salad image

If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma's "tuna mac," but made a touch more sophisticated with the addition of cornichons and scallions. Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery and cafe in Los Angeles known for "its stylish take on home-style cooking." They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that. Thankfully, it's no more difficult to make than Grandma's. Just boil up some macaroni and drain. Combine with two cans of tuna (if you're feeling flush, you can add chunks of cooked fresh tuna like we did for the photo) one cup of mayonnaise, chopped celery, cubed Cheddar cheese, sliced scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that's an optional addition. Season well with freshly ground black pepper and serve cold.

Provided by Amanda Hesser

Categories easy, quick, pastas, salads and dressings, side dish

Time 20m

Yield Serves 6

Number Of Ingredients 10

Ingredients

Salt
1/2 pound uncooked elbow macaroni
1/2 cup 1/4 -inch diced celery
2 ounces sharp Cheddar, cut into 1/4 -inch cubes
1/4 cup thinly sliced scallions
1/4 cup sliced cornichon rounds
2 tablespoons mild Tennessee chow chow (optional)
1 cup mayonnaise
2 6-ounce cans chunk light tuna in water, drained
Freshly ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add the macaroni and cook. Drain and cool completely.
In a large bowl, fold together the macaroni with the remaining ingredients. Season.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 27 grams, Carbohydrate 30 grams, Fat 34 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams