Moms Tuna Mac Salad Food

GRANDMA'S TUNA MACARONI SALAD

Steps:

• Cook macaroni according to package directions and let cool.
• Mix in the other items well, adding mayo last.
• Chill well before serving.
• When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.

MOM'S TUNA MACARONI SALAD FOR A CROWD

Steps:

• 1. Cook the macaroni in salted boiling water and drain and let cool down.
• 2. Place the onion, pimentos, tuna, peas, and relish in a large bowl. Add the macaroni. Chop 5 of the eggs and add to the salad.
• 3. In a separate bowl mix the Miracle whip, apple cider vinegar, mustard, sugar, 2 tbsp. celery seed, salt and pepper and milk. whisk until smooth,
• 4. Pour over the macaroni mix and mix well until combined. slice the remaining eggs and lay over top. Sprinkle with paprika and the remaining celery seed.

CLASSIC TUNA-MACARONI SALAD

Steps:

• Cook and drain pasta according to the package directions.
• Combine mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl.
• Chop up all the veggies.
• Drain the can of tuna or chicken.
• Mix all together.
• *Note* Add the peas last and stir them gently. You don't want them mushed up.
• Toss to coat.
• Cover and chill to blend the flavors.
• Enjoy.

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

MOM'S TUNA MAC SALAD

Steps:

• 1. Mix first six ingredients together leaving 3 eggs for topping. Set aside.
• 2. In separate bowl mix remaining ingredients except paprika until smooth. Pour over macaroni mixture and stir until well combined.
• 3. Top with other 3 egg slices and sprinkle paprika on top. Refrigerate until well chilled.

AMELIA'S TUNA MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
• In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

MOM'S AWESOME MACARONI SALAD- ENOUGH TO FEED A CROWD

Steps:

• Cook elbow macaroni per package directions; drain and rinse in cold water.
• While the macaroni is cooking, chop the onion and seed and chop the cucumber.
• In a large bowl, whisk together the mayonnaise, vinegar, sugar, seasoned salt, and black pepper. Stir in the drained chunk light tuna,baby shrimp,chopped onion and chopped cucumber and mix all ingredients thoroughly. Chop 4 of the hard boiled eggs and add to the mixture. Stir in the drained elbow macaroni. This may seem to be "runny" initially but it firms up nicely as it cools. Slice the remaining 2 hard boiled eggs and place on top; garnish the top of the salad by sprinkling with paprika. Cover and place in the refrigerator and allow it to cool for at least 1-2 hours prior to serving; ideally chilling it overnight is better so the flavors can mingle.

SARASOTA'S ... --THIS IS GRANDMA'S TUNA MACARONI SALAD--

Steps:

• Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
• Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
• Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
• Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
• Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
• As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!