Best Grandma Barbaras Tuna Salad Recipes

Sarasota's ... --This is Grandma's Tuna Macaroni Salad-- image

Provided by SarasotaCook

Categories < 30 Mins

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 18

1 (1 lb) box elbow macaroni (I prefer a rough cut or large elbow)
2 (7 ounce) cans tuna (Note ( First, I only use tuna in water, well drained. Second, I like a lot of tuna in my salad and )
1 cup frozen baby peas
1 medium onion, fine chopped
2 celery ribs, fine chopped (and don't throw out the celery leafs, they are just as good chopped and added to the salad)
2 hard-boiled eggs, fine diced
1/2 cup green pimento stuffed olive, cut in half
3 -4 tablespoons kosher dill pickles, chopped fine (more or less to taste)
1 1/2 cups mayonnaise (no miracle whip or low fat)
1/2 teaspoon Dijon mustard
1 tablespoon pickle juice
1 tablespoon fresh parsley (more if you like)
1 teaspoon fresh dill
salt
pepper
paprika
1 sprig dill
1 hard-boiled egg, thin sliced

Steps:

Pasta -- Cook according to package directions. Drain well and transfer to a large bowl and let cool as you prepare the rest of the salad.
Salad -- Not too much to this. To the semi cooled pasta, add in the peas, celery, onion, olives, pickles, and egg.
Then in a small bowl, add the dressing ingredients - mayonnaise, parsley, dill, pickle juice, mustard, salt and pepper. I add all of the dressing (but I reserve a couple of spoons) to the pasta and toss well. I reserve a couple of spoons because after it chills, I like to add just a bit more to freshen it up. It really depends on how creamy you like the pasta. I prefer it not to be too mayo tasting. Last, I fold in the tuna because I don't want to break it up too much. Just fold in.
Chill -- Before serving. I cover well with plastic wrap and chill at least 30 minutes to an hour and then stir once more. Add that reserved dressing if you want and season with any additional salt and pepper.
Garnish and Serve -- I transfer to a pretty serving bowl, garnish with the remaining sliced egg, paprika and chopped dill. This was my Macaroni and Tuna Salad.
As I said, over a small bed of lettuce, a cup or bowl of creamy tomato soup, and homemade bread -- ENJOY!

Grandma's Tuna Macaroni Salad image

Provided by Julesong

Categories Tuna

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups uncooked elbow macaroni
1 can tuna in water, drained
1/2 cup grated cheddar cheese
3/4 teaspoon salt
1 teaspoon dried onion flakes
1/2 cup chopped celery (optional)
3/4 cup good mayonnaise (Best Foods, Helmann's, or Vegenaise)

Steps:

Cook macaroni according to package directions and let cool.
Mix in the other items well, adding mayo last.
Chill well before serving.
When I make this, I omit the celery, add more dried onion, and add a little curry powder and garlic powder and cayenne.

Nutrition Facts : Calories 307.7, Fat 6.8, SaturatedFat 3.5, Cholesterol 32.9, Sodium 689.1, Carbohydrate 39.6, Fiber 1.7, Sugar 1.6, Protein 20.6

Grandma Wells' Tuna Macaroni Salad image

Provided by Katrina Freed

Time 25m

Number Of Ingredients 9

3 c elbow macaroni, uncooked
1 box baby peas, frozen (about 3 cups)
1 can(s) solid white tuna packed in water (large family size can)
5 oz cheddar cheese, cubed
2 Tbsp sweet pickle relish
1/2 red onion
3 - 4 celery stalks
1 c real mayonaise
salt and pepper, to taste

Steps:

1. Cook macaroni according to package directions.
2. Place frozen peas in a colander and run warm water over them to thaw; then drain well.
3. When macaroni is done, rinse well in cold water to cool.
4. Place all ingredients in a very large mixing bowl. Mix well.
5. Chill, then serve.