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Categories:Viewed: 7 - Published at: 10 months ago
Ingredients
- 12 ounces elbow macaroni, cooked al-dente, and completely cooled
- 2 (6 ounce) cans tuna
- 1 - 1 1/2 cup mayonnaise, do not use salad dressing
- 2 large kosher dill pickles, coarsely chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon dried dill
- salt and black pepper
- fresh dill sprig (optional)
- hard-boiled egg (optional)
Method
- Cook the macaroni according to package directions for al dente doneness.
- Drain and immediately plunge into very cold water to stop any further cooking.
- Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
- Gently stir in about 1/2 cup of the mayonnaise.
- Add the pickles, celery and dried dill.
- Stir again gently adding more mayonnaise until desired coverage is achieved. (I don't like it dry, but it shouldn't be "soupy").
- Add salt and pepper to taste, again gently stirring inches.
- Refrigerate for at least 2 hours before serving.
- If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
- Garnish with fresh dill and sliced eggs if using.
