No Egg Tuna Macaroni Salad Food

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TUNA-MACARONI SALAD



Tuna-Macaroni Salad image

Perfect for a simple summer supper or as a main-dish potluck contribution, this tuna noodle salad is a comfort food classic that comes together in just 20 minutes. Serve it on a bed of lettuce or other cool, crisp greens, and pair it with some crusty bread for a satisfying and refreshing entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

1 package (7 oz) elbow macaroni
1/2 cup frozen green peas, thawed
2 cans (5 oz each) tuna, drained
1 cup mayonnaise or salad dressing
1 cup shredded Cheddar cheese (4 oz), if desired
1/4 cup sweet pickle relish, if desired
2 teaspoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)

Steps:

  • Cook macaroni as directed on package, adding peas for last 4 to 6 minutes of cooking; rinse with cold water and drain.
  • In large bowl, mix macaroni, peas and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (about 1 cup), Sodium 650 mg, Sugar 2 g, TransFat 0 g

TUNA SALAD WITHOUT CELERY OR EGGS



Tuna Salad Without Celery or Eggs image

This quick and easy tuna salad is perfect for a tasty lunch and uses easy-to-find ingredients that are already likely in your refrigerator

Provided by Maggie Turansky

Categories     Side Dishes

Time 15m

Number Of Ingredients 9

2 cans tuna flakes in brine
1/2 medium yellow onion, diced
1 small red bell pepper, diced
2 tablespoons dill, minced
1 teaspoon apple cider vinegar
1/2 teaspoon whole grain mustard
5-6 dashes tabasco sauce
1/3 cup mayonnaise
Salt & pepper

Steps:

  • Combine all ingredients in a large bowl and mix well.
  • Serve immediately or transfer to an airtight container and refrigerate for up to five days.

Nutrition Facts : Calories 129 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 163 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SIMPLE TUNA MACARONI SALAD



Simple Tuna Macaroni Salad image

This macaroni salad is a simple and delicious combination of tuna with chopped vegetables. Use cooked shell pasta or elbows in the salad.

Provided by Diana Rattray

Categories     Entree     Side Dish     Lunch     Salad

Time 28m

Yield 6

Number Of Ingredients 8

8 ounces small shell macaroni (or elbow macaroni)
1 (6-ounce) can tuna (drained, flaked)
3/4 cup mayonnaise (or more, as needed to moisten)
2 tablespoons onion (finely chopped)
1/2 cup celery (chopped)
1/4 cup red bell pepper (or green or a combination, chopped)
1 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper

Steps:

  • Cover bowl and chill until serving time.

Nutrition Facts : Calories 289 kcal, Carbohydrate 13 g, Cholesterol 23 mg, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, Sodium 646 mg, Sugar 1 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g

AMELIA'S TUNA MACARONI SALAD



Amelia's Tuna Macaroni Salad image

This macaroni salad will remind you of Grandma's. I love this when the weather is warm. One of the basic comfort foods!

Provided by Peach822

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

1 (12 ounce) package elbow macaroni
1 (5 ounce) can tuna, drained
2 stalks celery, chopped
2 tablespoons chopped sweet onion
1 (10 ounce) can baby peas, drained
1 cup mayonnaise
2 tablespoons sweet pickle relish
salt and pepper to taste
3 hard-cooked eggs, quartered
1 pinch paprika, for garnish

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.

Nutrition Facts : Calories 582 calories, Carbohydrate 51.6 g, Cholesterol 126.2 mg, Fat 33.4 g, Fiber 4.3 g, Protein 18.7 g, SaturatedFat 5.5 g, Sodium 416 mg, Sugar 4.7 g

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

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!).

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