Old Fashioned Tuna Macaroni Salad
...from the kitchen of Brownie’s Mama, Retie straight from Summer Shade, Kentucky made with tuna, macaroni, chopped egg, celery, salt and pepper.
There are Lots of potential add-ins that will make this your own, too! Along with tomatoes, cucumbers and watermelon, I have eaten this macaroni salad so many times over the summer, I figured it was about time to share it! Retie served it right when she made it, when it's soft and creamy, but of course, refrigerate if your prefer it cold and be sure to refrigerate any leftovers. If there are any!
Great as a side dish, main dish, picnic potluck or just to grab a couple of spoonful’s throughout the day.
1/2 pound elbow (or shell) macaroni
1 cup mayonnaise, more or less (Miracle Whip for a tad sweeter taste)
1 hard boiled egg, chopped
1 stalk celery, chopped
1 green bell pepper
1 sweet onion or red onion
Salt, pepper, (or Cajun seasoning and Old Bay, to taste)
1 to 2 (5 ounce) cans of tuna in oil, undrained
1 to 2 tablespoons of pickle relish
Scallions and paprika as a finishing touch
Prepare macaroni according to package directions; drain and place into a storage or serving bowl. Immediately add mayonnaise and toss until well coated. Mix in the egg, celery and seasonings. Add the tuna and gently fold in, adding relish to taste, and/or additional mayonnaise if needed for desired moisture. Serve immediately. Refrigerate leftovers. Double or increase as desired.
Wonderful optional Add-ins:, chow chow, black or green pitted olives, pimentos, chopped or shredded carrots, 1/2 cup frozen peas, thawed, shredded cheese, 1-2 tablespoons of a creamy salad dressing with the mayonnaise, juice from a wedge or two of fresh lemon, splash of cider vinegar, chopped fresh parsley or dill--these are just a few of the more common add-ins. Shredded iceberg lettuce was often used as an extender for Retie with 9 children. May also substitute flaked salmon, boiled shrimp or shredded or chopped cooked chicken for the tuna.