Tuna macaroni salad
Toss boiled pasta, pineapple, pickle relish, celery, carrot, Japanese mayo and cheese, chill and enjoy.
Servings 8 people
Ingredients
- 200 grams macaroni (7 oz)
- salt
- 1 small carrot peeled and halved lengthwise
- ½ cup drained canned tuna flakes in oil (spicy is recommended)
- ½ cup chopped fresh pineapple
- 2 heaping tablespoons pickle relish
- ½ cup thinly sliced celery stalk
- ½ cup Japanese mayo
- 1 cup shredded cheese (sharp cheddar is recommended)
- ground pepper
- chopped parsley to garnish (optional)
Instructions
- Boil about eight cups of water with a tablespoon of salt.
- Drop in the carrot halves and macaroni.
- Fish out the carrot halves after five minutes, and chop.
- Continue cooking the macaroni until al dente, drain well and dump into a mixing bowl. Stir gently for a few minutes to cool.
- To the macaroni, add the tuna, pineapple, pickle relish, celery and carrot.
- Add the mayo, half a teaspoon of salt, a quarter teaspoon of pepper and toss to combine.
- Stir in the cheese.
- Chill the tuna macaroni salad then give it a taste. Add more salt and pepper, if needed. If it appears too dry, add more mayo and toss.
- Serve your tuna macaroni salad as a side dish or snack.
