Tuna Macaroni Salad

Ingredients

• 400 grams Elbow Macaroni (any brand, cooked al dente)
• 0.5 cup Shredded Cheese (any mild shredded cheese like cheddar, Eden, Quez‑O or Cheezee)
• 2 tablespoons Sweet Pickle Relish (adds sweet tang)
• 1 piece Onion (medium, finely chopped)
• 2 cans Canned Tuna (in oil) (12‑ounce cans, drained)
• 1.5 cups Mayonnaise (real mayonnaise for richer flavor)
• 2 stalks Celery (chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Macaroni

   Bring 10 cups of water to a rolling boil in a large pot, add the elbow macaroni and cook according to package directions, about 8 minutes, stirring occasionally to prevent sticking.

   Time: PT13M

   Temperature: 100°C

2. Drain and Cool Pasta

   Drain the cooked macaroni in a colander and rinse briefly with cold water to stop cooking; let it sit to cool for a few minutes.

   Time: PT5M

3. Prepare Tuna

   Open the two cans of tuna, drain the oil completely, and set the flakes aside.

   Time: PT1M

4. Chop Onion and Celery

   Finely dice the medium onion and chop the celery stalks into small pieces.

   Time: PT5M

5. Mix Salad

   In the large mixing bowl combine the cooled macaroni, drained tuna, shredded cheese, chopped onion, chopped celery, sweet pickle relish, and mayonnaise. Season with salt and black pepper, then toss gently until everything is evenly coated.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

9g

Carbohydrates

28g

Fat

16g

Fiber

0.5g