Prepare macaroni according to package directions drain and place into storage or serving bowl. 1 to 2 tablespoons pickle juice, optional.1 to 2 (5 ounce) cans tuna in oil, undrained.Salt, pepper, Cajun seasoning and Old Bay, to taste.Recipe: Old Fashioned Tuna Macaroni Salad ©From the Kitchen of Deep South Dish I prefer "solid" and in olive oil albacore or yellowfin for flavor - just a personal preference. It works okay for this but not my number one choice. I'm not too big on "chunk light" tuna, but my husband picked this up so I'm using it. Old Bay, which makes an appearance with just about any seafood dish I make, and a touch of Cajun seasoning - our standard Deep South all-purpose seasoning. I've written my version in the ratios I like, and the way I've always made it - in the old fashioned way - simply tuna, noodles, chopped egg, celery, peas and salt and pepper, but for me, two individual touches. I literally get a craving on for it, especially this time of year! It's nice and light on these hot summer days, when you just want something simple for lunch or supper - or even to snack on throughout the day. I'd be willing to bet that at least some of you also still make it yourself! If you're closer to my age, you may remember it through your early days of marriage, or those struggling first apartment or college years, because it was both easy to make and economical. It's not anything new of course, or even anything I've created - frankly it's been around longer then me - but if you're a little younger than me, you may have grown up with it. Lots of potential add-ins will make this your own too! Old Fashioned Tuna Macaroni SaladĪlong with tomatoes, cucumbers and watermelon, I have eaten this macaroni salad so many times over the summer, I figured it was about time to share it! Variation: Add 2 cups of cooked chicken (canned okay), 1-1/2 cups of cubed ham, 2 cups of small, cooked shrimp, drained, canned salmon alone, or in combination with, 2 cans of tuna, well drained, or just use the tuna alone.An old fashioned dish made from tuna, macaroni, chopped egg, celery, peas, salt and pepper - and for my additions, Old Bay and Cajun seasoning. Can also serve on individual chilled salad plates dressed with lettuce leaves or shredded lettuce, with a garnish of crumbled egg and cooked bacon. Top with cooked, crumbled bacon and chopped fresh parsley. Tip: For a pretty presentation, garnish with a little paprika and lay slices of hard boiled eggs across the top. Other add-ins: Sliced or chopped black or green olives, chopped or grated carrot, green, red or yellow bell pepper, red onion, frozen, thawed green peas, sliced green onion, chopped, boiled eggs, seeded and chopped tomatoes, seeded and chopped cucumber, cooked, crumbled bacon, shredded or cubed cheese, Cajun seasoning, garlic powder, and fresh herbs are all good choices. Refrigerate before serving for at least 2 hours, or overnight, if possible toss again before serving, stirring in additional mayonnaise or pickle juice if more moisture is needed.Ĭook's Notes: I use Zatarain's Creole mustard and bread and butter fridge pickles and juice. Taste, add salt and pepper, taste and adjust as needed. Top with the onion, celery, pimentos, pickles and pickle juice and toss. Drain, rinse and drizzle with olive oil add to serving bowl.
Cook pasta in well salted water until al dente according to package directions. In a large serving bowl, whisk together the dressing ingredients set aside.