Tuna Macaroni Salad

Ingredients

Tuna Macaroni Salad
by Chef Patricia DeMauro

• 1 tablespoon onion flakes
• one half teaspoon dried or fresh parsley (if you use fresh parsley, you should chiffonade it.
• one half teaspoon salt
• one half teaspoon black pepper
• one half teaspoon dried dill
• one half teaspoon paprika

Preparation

1. Pasta. Cook macaroni of your choice. For this recipe, I used shells because I like when the tuna gets stuck in the shells – Yummy!! Boil enough water to cover 1 pound pasta. Bring water to a boil. Add 1 pound of pasta and stir as the water returns to a boil. Keep boiling while pot is uncovered. After about 10 minutes, remove from heat and use a strainer to drain the water. Transfer cooked pasta to a bowl. Let pasta cool for a few minutes. Sprinkle with olive oil to keep pasta from sticking together.
2. Prepare Tuna. In a strainer, drain the as much water as you can, from the tuna. Then place the tuna in a large mixing or serving bowl. With a fork, break up the tuna and shred.
3. Salad. Into mixing bowl, add mayonnaise, olive oil, celery, spices (onion flakes, one quarter teaspoon parsley, salt, black pepper, dill, one quarter teaspoon paprika), tuna, mustard with horseradish. Mix well.
4. Combine tuna mixture with cooked and drained macaroni and olive oil. Mix well.
5. Add hard boiled eggs and stir. Add carrots and stir. Add green peas. Be very gentle when you stir, as you don’t want to squish the peas. Sprinkle one quarter teaspoon dried parsley and one quarter teaspoon paprika on top of pasta and tuna.
6. Clean the rim of the bowl with a paper towel to make a clean presentation. Serve with love.
7. This is a great cold salad to be served as a side or main dish. It can be enjoyed anytime of the year. It is also a good side dish to serve at a BBQ.

Mangia!