Tunaroni Salad

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Serves: 24 servings
Total time: 1 hour 30 minutes

1. Cook macaroni per directions; drain. Coat hot macaroni with salad oil.
2. Combine macaroni with drained tuna and sprinkle with cider vinegar, as much as desired.
3. Refrigerate for about an hour.
4. When macaroni mixture is cooled, add celery, onion, and salad dressing; mix well.
5. Add eggs; toss gently.
6. Salt and pepper to taste.
7. Refrigerate overnight.
8. Just before serving, garnish with paprika

I’ve tried this recipe with other types of tuna, and like the albacore the best. You can substitute chicken breast in place of the tuna, cut up into bite-size pieces.

I use canola oil and a serving spoonful of cider vinegar to coat the hot macaroni. The pasta soaks the vinegar right up, and it’s just enough to give the salad some tang without being overpowering. Use more or less vinegar, depending on your own preferences.

While the macaroni is cooling, I prepare the celery and onion.

I usually have hard-boiled eggs in the fridge and use what I have. Be sure your eggs are coarsely chopped—you want big pieces. The salad is better that way.

Refrigerating overnight will blend all the flavors together, but there have been times when I’ve whipped this salad up and served it the same day—it was still good.

Serving size: 2/3 cup Calories: 115