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Tuna Macaroni Salad
Tuna Macaroni Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious tuna macaroni salad with canned tuna, macaroni, bell peppers, mayo, parsley, green onion, and crispy iceberg lettuce. Perfect for potlucks, BBQs, and gatherings!
Ingredients:
  • For the pasta:
  • 1 cup uncooked elbow macaroni
  • 1 teaspoon kosher salt
  • 1 quart water
  • For the salad:
  • 1/2 cup chopped green onion, including green onion greens
  • 1 cup chopped red, orange, or yellow bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 (5-ounce) cans tuna, packed in olive oil (if it's packed in water, drain and add 2 to 3 tablespoons of extra virgin olive oil)
  • 2 ribs celery, chopped (about 1 cup)
  • 2 tablespoons lemon juice
  • 1/4 to 1/3 head lettuce (preferably iceberg lettuce), sliced first and roughly chopped into 2 inch long strips
  • 1/4 cup mayonnaise (more to taste)
  • 1/2 teaspoon sweet Hungarian paprika
  • Freshly ground black pepper
Instructions:
  • To cook the macaroni, add 1 cup of elbow macaroni to a saucepan with 1 quart of boiling water and 1 teaspoon of salt. Boil uncovered for 10 minutes until slightly more cooked than al dente. Drain and rinse with cold water.
  • Prepare the salad ingredients: As the macaroni cooks, combine green onion, bell pepper, parsley, tuna, celery, and lemon juice in a large bowl.
  • Mix the cooked and drained macaroni with mayonnaise until well combined. Stir in the paprika and season with fresh ground pepper to taste. Chill if desired before serving.
  • Serve with care: Gently mix in the lettuce and enjoy immediately. The salad is best enjoyed fresh to prevent the lettuce from becoming soggy later on.

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