July 27, 2016

Tuna Macaroni Salad

2 c Elbow Macaroni

4 Hard-Boiled Eggs, peeled and chopped

1/3 c Celery, Green Bell Pepper, Onion finely diced
1/4 Dill Relish
2 tbsp Sweet Relish
2 (6 oz) cans Tuna, drained
1-1/2 c Mayonnaise
1 tbsp Yellow Mustard
Salt & Pepper, to taste
1 tbsp Garlic Powder and Paprika
Cook macaroni in a large pot of boiling, salted water until just tender. Drain and rinse well under cold water. Place in large bowl and toss with 1 tbsp oil to prevent sticking. Add in tuna, onion, bell pepper, and celery. Toss to combine. In a bowl, mix mayonnaise, sweet and dill relish, garlic powder, yellow mustard, and seasoned salt. Add to macaroni mix. Mix well to combine. Add chopped eggs and mix to combine. Season with salt and pepper to taste. Dust top of salad lightly with paprika. Cover and chill at least 3 hours before serving. The longer it is chilled the better.