Tuna Macaroni Salad
This Tuna Macaroni Salad is a quick and easy dish that combines tender elbow macaroni with nutritious veggies and tuna, tossed in a light dressing. Perfect for a refreshing meal or side dish!
Equipment
- saucepan
- Large Bowl
Ingredients
- 1 cup uncooked elbow macaroni
- 1 teaspoon kosher salt
- 1 quart water
- 1/2 cup chopped green onion including greens
- 1 cup chopped bell pepper red, orange, or yellow
- 1/4 cup chopped fresh parsley
- 2 (5-ounce) cans tuna packed in olive oil or water, drained
- 2 ribs celery chopped (about 1 cup)
- 2 tablespoons lemon juice
- 1/4 to 1/3 head iceberg lettuce sliced and roughly chopped
- 1/4 cup mayonnaise adjust to taste
- 1/2 teaspoon sweet Hungarian paprika
- to taste freshly ground black pepper
Instructions
- Start by boiling water in a saucepan and add salt. Once boiling, introduce the elbow macaroni and cook for around 10 minutes until it’s cooked just beyond al dente. Drain and rinse it under cold water to halt further cooking.
- While the macaroni is cooking, prepare the other salad ingredients. In a large bowl, combine green onion, bell pepper, parsley, tuna, celery, and lemon juice.
- Once the macaroni has cooled, add it to the mixture in the bowl. Stir in the mayonnaise gently until the salad is evenly coated. Sprinkle the sweet paprika and add freshly ground black pepper as desired. For better flavor, you can refrigerate it for a short time before serving.
- Just before serving, gently mix in the chopped lettuce. Be aware that letting the salad sit for too long is not recommended as the lettuce may lose its crunch. Enjoy your delicious tuna macaroni salad!