This is another family favorite for you to serve at your next barbecue. It's everything you want a recipe to be. It's quick and easy, it doesn't take a lot of ingredients, it's inexpensive, it feeds a crowd, and everyone loves it! Some people don't add tuna to their macaroni salad, but just like many of my favorite recipes, it's how my Mom always made it. If you've never tried it, you need to stop what you're doing right now and make this. You can thank me later.
1 lb. elbow macaroni
1 can albacore white tuna (packed in water)
1 cup mayonnaise
3/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tbs sweet pickle relish
salt and pepper to taste
In a large pot of salted boiling water, cook the elbows until they're tender, but not mushy. Drain them and then plunge them into cold water to stop the cooking process. Drain them again and put them into a large mixing bowl. Drain the can of tuna, and use a fork, a spoon or even your fingers to break it up as you add it to the bowl. Add the remaining ingredients and stir well. Serve immediately or store (covered) in the fridge until your guests arrive.
Tips:
As I always say, this is a recipe from the Cass Quaile School of Cooking. In this case, she'd say "If you like a lot of celery, add a lot of celery. If you like a lot of onions, add a lot of onions."
The relish and the tuna are key to this recipe. If you left out the elbow macaroni, you'd be left with a fabulous tuna salad which would be amazing on your favorite lightly toasted bread.
You can add a little pickle juice or water if it needs to be thinned down a little.
If you're cooking for a huge gang, you can easily double this recipe. Save time and make it a day in advance!
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