The other night I was faced with the dilemma of what to have for dinner. It was a rare occasion that Joe would’t be there, and on those nights I like to be spontaneous about what I eat. I thought pasta sounded good, but I didn’t want something with cream and I didn’t feel like any sort of tomato sauce. Once I thought of my mom’s macaroni salad recipe I knew I wanted a variation of that. I sized the recipe way down so I wouldn’t have a week’s worth of leftovers and I knew I wanted something crunchy so I added a green onion. Other new additions are just a little bit of mustard and crème fraîche to add a little extra something. I also used a large can of tuna and three eggs to up the protein.

Print Recipe

Tuna Macaroni Salad

Author: Jess

Ingredients

• 8 oz elbow noodles
• 3/4 to 1 cup mayonnaise
• 1 tsp mustard
• 1 tsp crème fraîche
• 7 oz canned tuna
• 3 hard boiled eggs
• 1 green onion
• celery salt
• dried dill
• pepper

Instructions

• Cook the noodles according to package directions, drain.
• While noodles are cooking, mix the mayonnaise, mustard, and crème fraîche together; slice the green onion; drain and flake the tuna; and slice the hard boiled eggs.
• After the noodles have cooled a bit, add the mayo mixture and combine.
• Add the tuna and onion then sprinkle some celery salt and dill on top (a light dusting to the surface area), and add a little pepper. Combine and add another dusting of the celery salt and dill. Combine again.
• Add the sliced eggs and gently combine.
• Chill in fridge for a few hours to let the flavors come together or eat immediately, both are great.