This isn’t my families favorite tuna salad. 🙂 That was just the name it was given in the cookbook. This recipe is from the Kitchen Creations Ardsley Park Baptist Church Volume II cookbook. Ardsley Park Baptist Church is a church here in Savannah. Frances Harkins contributed this recipe. We never actually put pasta in our tuna salad, it might be interesting. When we have tuna salad we use mayo, sweet relish, sometimes hard boiled eggs and celery, salt and pepper, and of course tuna. I love it. We eat it on saltines normally. Anyway, I think this one might be worth trying (when Covid-19 is gone and we can get pasta again).
Ingredients:
- 1 8oz pkg shell macaroni
- 2 7oz cans tuna, drained
- 1 4 1/2oz jar pimento-stuffed olives, halved
- 5 stalks celery chopped (2 1/2 c)
- 3/4 c mayonnaise
- 2 tsp lemon juice
- 1 tsp onion salt
- 1/2 tsp celery salt
- 1/2 salt
- Lettuce
- Tomato wedges or slice hard cooked eggs
- Parsley sprigs
Cook macaroni following label directions, drain. Rinse with cold water. Toss macaroni, tuna, olives, celery, mayonnaise, lemon juice, onion salt, celery salt, and salt. Cover and refrigerate. Spoon salad into lettuce lined bowl; garnish with tomato wedges or sliced eggs and parsley. Serves 8.
This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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