Ingredients:
12 ounces elbow macaroni, cooked al-dente, and completely cooled
2 (6 ounce) cans tuna
1 -1 1/2 cup mayonnaise, do not use salad dressing
2 large kosher dill pickles, coarsely chopped
2 celery ribs, thinly sliced
1 teaspoon dried dill
salt and black pepper
fresh dill sprigs (optional)
hard-boiled eggs (optional)
Directions:
Cook the macaroni according to package directions for al dente doneness.
Drain and immediately plunge into very cold water to stop any further cooking.
Drain the tuna, and coarsely crumble into the drained and cooled macaroni.
Gently stir in about 1/2 cup of the mayonnaise.
Add the pickles, celery and dried dill.
Stir again gently adding more mayonnaise until desired coverage is achieved. (I don’t like it dry, but it shouldn’t be “soupy”).
Add salt and pepper to taste, again gently stirring inches.
Refrigerate for at least 2 hours before serving.
If the salad looks a bit dry, you can add a bit more mayonnaise right before serving.
Garnish with fresh dill and sliced eggs if using.
Servings: 10
Time preparation: 20 min.
Time total: 140 min.