Tuna Macaroni Salad

I just finished making this Tuna Macaroni Salad recipe for the THIRD time this week – yes the third time! That’s how good it is!  My boyfriend was finishing a long drive home after a trip and I wanted to make something he could have as soon as he walked in the door and Tuna Macaroni Salad was perfect.  He ate it twice that day and twice the next day. Then he asked me to make more!

Then Saturday he texted me, “Is it weird I want more Tuna?”  So here I am making it for the third time and I figured I had no choice but to write a post about it! Really I was happy to make more – it’s so easy to make and apparently delicious! I’m done cooking in just a few minutes and he thinks I just made him something amazing – win win!

The ingredients used for this Tuna Macaroni Salad are pretty basic (and I typically have them in my kitchen most of the time), which makes it such a quick and easy meal, but following these next few steps are really important!

Start by boiling water and cooking 2 cups of elbow macaroni.

Next, drain the tuna THEN rinse with water.

Start by opening the tuna cans and draining by leaving the top of the can on and squeezing until liquid is completely out.  Then, still keeping the top of the can over the tuna, run water over the top and continue to squeeze liquid out – repeat this a few times until tuna is completely rinsed.  

Put both cans into a bowl and cut tuna into small pieces.  

You don’t have to go crazy with this, but basically you don’t want big chunks of tuna – just spend a minute cutting up tuna into smaller pieces.

Chop celery and onion into tiny pieces with a mini chopper.  

Adding the celery and onion gives the recipe a lot of flavor, but chopping into tiny pieces makes it so much better!  

Add mayonnaise, celery, onion, salt and pepper into the bowl of tuna and mix.  I would start by adding mayonnaise scoop by scoop to make sure you don’t add too much.  Once tuna salad is done combine in a bigger bowl with elbow macaroni – you can add a little more mayo at this point too!

Finally, refrigerate before serving.  DO NOT serve this right after combining tuna and macaroni – it will be warm and gross!  THE COLDER THE BETTER.

Ingredients:

• 2 cups elbow macaroni
• 2 cans of Tuna (Bumble Bee Solid White Albacore)
• 1/2 cup Hellmann’s mayonnaise
• 2-3 celery stalks
• 1 small onion
• salt, to taste
• pepper, to taste

Directions:

1. Boil water and cook 2 cups of elbow macaroni.
2. Drain both cans of tuna and then rinse with water.  Keep the top of the can on and run cold water over the top, squeezing water out.  Do this a few times until completely rinsed.
3. Add tuna to a bowl and cut into small pieces.
4. Chop celery and onion into tiny pieces using a mini chopper.
5. Add mayonnaise, celery, onion, salt and pepper to the bowl of tuna.
6. Once tuna is mixed with other ingredients combine with elbow macaroni – I sometimes add a little more mayo once everything is combined.
7. Refrigerate before serving!  

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