Ann's Special Tuna Salad Recipe

Rating

100% would make again

Nothing is better at a potluck than a macaroni salad. This tuna salad features delicious celery, green onions and pimientos adding tasty flavor. This salad will be gone in no time.—Ann Kaiser, Wisconsin

This recipe is:

Quick

Please log in to rate this recipe

 

Rate Ann's Special Tuna Salad Recipe

*Click on stars to rate
 

Would you make this recipe again?
*required
 
  • 4-6 Servings
  • Prep: 15 min. + chilling

Ingredients

  • 1 cup small shell macaroni
  • 1 can (14 ounces) tuna, drained and flaked
  • 1 cup diced celery
  • 1/2 cup chopped green onions with tops
  • 1 cup frozen peas, thawed
  • 1 jar (2 ounces) diced pimientos, drained or 1 tomato, seeded and diced or 6 radishes, sliced
  • 1 cup Miracle Whip
  • 1 tablespoon sweet or dill pickle relish
  • 1 tablespoon ketchup
  • 1 teaspoon mustard
  • 1/4 cup half-and-half cream or milk
  • Salt and pepper to taste
  • Fresh parsley

Directions

  • Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimientos; toss gently to mix. Combine Miracle Whip, pickle relish, ketchup, mustard and cream; fold into the salad. Add salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 434 calories, 31 g fat (5 g saturated fat), 38 mg cholesterol, 536 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein.

Ann's Special Tuna Salad published in Country Woman July/August 1997, p2

Jose makes a tuna and potato salad tapa with homemade mayonnaise.


VIDEO: Ensaladilla Rusa

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Ann's Special Tuna Salad (3)

Ann's Special Tuna Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Jul. 15, 2008 by Aquarelle

My daughter just loved this. The dressing is much better than plain old mayo, though I did add a generous pinch of seasoned salt to it. I also added a couple of chopped hard-boiled eggs. Chopped radishes would also be a good addition.

Reviewed on May. 29, 2008 by cookbookmom

I use this dressing for other salads as well--easily can substitute fat-free mayo or veggie ingredients to your liking. I sometimes leave out the meat completely.

Reviewed on Dec. 15, 2007 by zzzkatzzzz@gmail.com

i would add to this recipe chopped green pepers & substitute black olives for the pimientos

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer