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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tuna Macaroni Salad Recipe

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This recipe for Tuna Macaroni Salad is from The Cruise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. elbow noodles cooked according to pkg directions
(2) 4 oz cans tuna in oil drained
4- 5 hard-boiled eggs chopped
15 oz. frozen peas defrosted & drained
1/2 cup red onion diced fine
1 C. grated sharp cheddar cheese
1 1/4 cup mayo
2/3 C. half & half
2 tsp seasoning salt
3-4 Tbs sugar
Salt & pepper to taste
Directions:
Directions:
Cook your pasta in large pot with salted water until al dente, about 15 minutes, remove and strain water then run under cool water to stop cooking and cool down pasta.
In large bowl add your tuna, eggs, onion and peas.
Add in your drained pasta and stir to combine, set aside.
In smaller bowl whisk together mayo, cheese, half & half, seasoning salt, sugar, salt & pepper until combined.
Pour over your pasta, scraping the bowl to make sure you get all the dressing mixture then stir to coat everything evenly.
Cover with plastic wrap and refrigerate for 30 minutes to at least an hour to chill and let pasta soak up some of the dressing.
Personal Notes:
Personal Notes:
My best friends, Tammy Simonson (Brimmer), mom always made this.

 

 

 

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