Macaroni - Tuna Salad

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Top-ranked recipe named "Macaroni - Tuna Salad"

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Try this Macaroni - Tuna Salad recipe, or contribute your own. "Celery" and "Pasta" are two tags used to describe Macaroni - Tuna Salad.


Ingredients

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5 ga Water
12 lb TUNA LIGHT MEAT 4 LB
3 13/16 lb MACARONI; 10 LB
3 c Onions
1 1/3 tb Salt
1/2 c PIMENTOS 7 OZ
1 tb PEPPER BLACK 1 LB CN
1/8 lb Salt
24 EGGS SHELL
1 1/3 tb SALAD OIL; 1 GAL
4 lb CELERY FRESH
5 lb SALAD DRESSING #2 1/2
2 tb PAPRIKA GROUND
1/2 ga WATER; HOT
3 c RELISH PICKLE SWEET

Original recipe makes 100 Servings

Servings  

Preparation

1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL. 2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN THOROUGHLY. 3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND MACARONI. 4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10-15 MINUTES. DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL EGGS; CHOP. 5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS, SALT AND PEPPER TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED. 6. ADD SALAD DRESSING TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY. 7. GARNISH WITH PARSLEY AND PAPRIKA. 8. COVER; REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 3, 20-12 1/2 OZ OR 20-13 OZ CN TUNA MAY BE USED. 2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY. 3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 4. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: L18600 SERVING SIZE: 3/4 CUP (5 From the (actually used today!). Downloaded from G Internet, G Internet.

Calories Per Serving: 41 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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