Elizabeth Kennedy of Dover, Delaware gives tuna salad a twist by adding crisp apple pieces and tangy mandarin oranges. "Every summer I get requests from my husband and daughters to make this dish," she notes. "There's never any left over."
- 1 package (8 ounces) elbow macaroni
- 1 can (11 ounces) mandarin oranges, drained
- 1 can (9 ounces) water-packed tuna, drained
- 1 cup chopped apple
- 1 cup diced celery
- 1 cup Miracle Whip
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- Prepare macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the oranges, tuna, apple and celery. In a small bowl, combine the Miracle Whip, lemon juice and salt; fold into macaroni mixture. Sprinkle with paprika. Cover and refrigerate for at least 2 hours before serving. Yield: 9 servings.
Originally published as Mandarin Tuna Salad in Light & Tasty August/September 2001, p23
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