Ingredients:
- 2 cups elbow macaroni, cooked and cooled
- 2 (6 oz) cans of Wild Albacore American Tuna w/ Sea Salt, drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, finely chopped
- Salt and pepper to taste
- Optional: 1/2 cup frozen peas, thawed
Instructions:
-
Cook the elbow macaroni according to the package instructions. Once cooked, drain and let it cool.
-
In a large bowl, combine the tuna, mayonnaise, Dijon mustard, and lemon juice. Mix well until the ingredients are well incorporated.
-
Add the cooked and cooled macaroni to the tuna mixture. Mix gently to coat the macaroni evenly with the dressing.
-
Add the chopped celery, red onion, and dill pickles to the bowl. If you like, you can also add thawed frozen peas for a burst of sweetness and color. Mix all the ingredients together.
-
Season the salad with salt and pepper to taste. Remember that the tuna and pickles can add some saltiness, so start with a little salt and adjust as needed.
-
Chill the tuna macaroni salad in the refrigerator for at least 1-2 hours before serving. This allows the flavors to meld and the salad to become nicely chilled.
-
Before serving, give the salad a quick stir and taste again for seasoning. Adjust with more salt and pepper if necessary.
-
Serve the tuna macaroni salad on its own or as a side dish. Enjoy!
Feel free to customize the recipe by adding other ingredients you enjoy, such as chopped hard-boiled eggs, olives, or different herbs.