I know! That is NOT a picture of the macaroni tuna salad we’re use to! CORN?!?!
Well…hey…I liked it! So I’m sharing.
1 package elbow macaroni
1 lg can tuna, drained
(YES, that’s Bumble Bee Tuna John Luke) 🐝
1 sweet onion, chopped small dice
1 cup fire roasted corn (grilled)
1/4-1/2 cup baby kale, finely chopped
1 1/2 cup salad dressing (like Miracle Whip or if your pref is mayo use that)
1 tbs dijon mustard
1 tsp raw organic sugar
1 tbs balsamic vinegar
salt and pepper to taste
*optional would be typical sweet peas instead of corn.& Sweet relish, celery &/or 3 hard boiled egg slices on top with paprika.
Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Grill corn, let cool, cut off cob.
Drain pasta and rinse under cold running water.
In a large bowl, stir together the macaroni, tuna, onion, kale and corn (any optiinal ingredients) .
Mix in the salad dressing (or mayo), mustard, sugar, vinegar, salt and pepper.
I mix dressing separately before adding to macaroni; blends better/more evenly.
(Option: garnish with egg wedges and a sprinkle of paprika; like I do potato salad)
Cover and chill for at least 1 hour before serving.
➳ ➵ ➸ ➻ ➺ ➼ ➽ ➳ 🍴 💕 💞
And wouldn’t you know….my friend 2000 miles away makes hers the next day. Now her ingredients in photos below should look familiar.
Make sure your pan is big enough for all these ingredients for large party 🌼 be careful w/ the tuna can as well – you might end up w/ band aids & gloves to mix 😉
this ole Michigan Gal🎈🎈
It’s for a large party. She doesn’t eat this much, hahaha.
Yeah…this more like what we’re use to.
AND…I’ll probably add my daughter’s version too.
SHE ALSO MADE THIS NEXT DAY LIKE MY FRIEND! smh, must be hot summertime thing.