tuna macaroni salad

This recipe combines tuna with pasta, dill, vinegar, and chives. Water chestnuts find their way in, as well as peas. This is another Grandma Florence recipe. Her husband was a tuna fisherman for a time and people they knew worked at the San Diego tuna canneries, so tuna shows up again and again in the recipes I got from her.

  • 1 C mayonnaise

  • 2 tbsp red wine vinegar

  • dash pepper

  • 4 oz twist macaroni (1 C cooked drained)

  • 1/4 C snipped dill or 1 tbsp dried dill

  • 1 can tuna

  • 1 C cooked peas

  • 1 C celery

  • 1 small can water chestnuts

  • 1/2 C fresh green onions

1. Bring a pot of water to a rolling boil. Boil the pasta until done, following instructions. Taste check for doneness.

2. If using fresh peas boil or steam them until done. Rinse canned peas. Prepare frozen peas as instructed on the packaging.

3. Rinse the celery, green onions, and dill. Slice the celery lengthwise in half and then chop into small pieces. Chop the green onions. If using fresh dill, chop the dill. If the water chestnuts are not already chopped, chop them.

4. Open the tuna and drain the juice. Place the tuna in a large bowl. If the tuna is not already broken apart, break it apart with a fork. Add the one cup of mayonnaise and stir the two ingredients together.

5. Stir in the pepper, two tablespoons red wine vinegar, and the chopped dill. Add the macaroni, peas, chopped celery, water chest nuts, and green onions. Stir all the ingredients together.

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tuna macaroni salad