I was craving a light and healthy macaroni salad when I created this recipe for Tuna Macaroni Salad. The red onion and cornichons give it a wonderful crunch and the tuna provides enough protein that you can serve it as a main dish. I recently made it at our annual campout with friends and it was a total hit!
1 lb. large elbow macaroni, cooked, rinsed, and drained
2 to 3 cans albacore or skipjack tuna in olive oil
3.8 oz can sliced black olives, drained
2/3 cup cornichons (small dill pickles), drained and chopped
Red onion, chopped
1 bottle of red wine vinaigrette
Place the macaroni in a large salad bowl. Add the cans of tuna including their oil. Add the olives, cornichons, red onion, and vinaigrette, to taste. Mix well and chill until potluck time!
This is a typical Hawaiian Plate Lunch Macaroni Salad that is so simple, but so yummy that it’s always a hit at our potlucks! There’s nothing genius about it, but the sweet onion and Best Foods mayo is a must! Everything is made to taste.
Boiled Macaroni (small elbow), rinsed well and cooled.
Mayonnaise (It HAS to be Best Foods mayo; my friend Napua taught me that!).
Sweet Onion, minced really really fine.
Mix it all together and you’re done. If you like your mac salad dressing a little runny, then add some milk.