Tuna and Macaroni Salad is a simple, fresh tasting and a budget-friendly recipe we have made over the years in my household. Solid white albacore tuna, al dente macaroni, hard boiled egg whites, diced red onions, fresh parsley, sliced dill gherkins pickles, mayonnaise and a hint of freshly squeezed lemon juice make this Summer salad a winning combination for your next cookout.
Macaroni Salad, salad, Tuna
Servings: 8 People
Calories: 385 kcal
Dry macaroni pasta cooked al dente
Hard-boiled eggs whites only diced
Solid white albacore tuna drained
Red onion diced
Baby Dill gherkins pickle sliced
Whole grain mustard
Fresh Lemon Juice
Kosher salt, to own taste
Freshly ground black pepper, to own taste
Cook 12 ounces of dry macaroni noodles according to package directions for al dente method.Meanwhile, in a small saucepan filled with water, cook 2 eggs till hard boiled. Remove the eggs from the pan, let cool. Once the eggs are done cooling off, peel the eggs and dice.
Drain 3 can of solid white albacore tuna. Dice 1 small red onion. Slice 8 dill gherkins pickles.
Place diced hardboiled eggs, 3 cans of solid white albacore tuna, diced red onion and dill gherkins pickles in a large glass bowl or a deep serving dish.
Drain macaroni and rinse lightly in cold water.
Add macaroni to the rest of the ingredients from above, mayonnaise, whole grain mustard, freshly squeezed lemon juice, kosher salt, and fresh ground black pepper to own taste.
Combine all ingredients and refrigerate until ready to serve.