Help with recipe?

Question

ok so i want to make some tuna salad you know with the macaroni noodles peas and the tuna but i cant remember how to make it plz help!!

Answer 1

Here's my recipe:

1 (12 ounce) package macaroni
2- tomatoes - peeled, seeded and diced (you can use cherry tomatoes instead)
3 stalks celery, chopped
1/2-2/3 cup peas (optional)
1/2 finely chopped carrots (optional)
1/2 cup finely chopped pickles (optional)
1/2 cup chopped pepper (red or yellow) (optional)
1 large (12 ounce) can good quality tuna (drained)
1 to 1 1/2 cups mayonnaise
2 tablespoons Italian-style salad dressing
1 tablespoon white sugar (optional)
1 pinch ground black pepper
1 hard-boiled egg, chopped
1 tablespoon chopped parsley

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, tomatoes, celery and tuna and other vegetables of your choice.
Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, top with chopped egg and parley to decorate. Refrigerate for 1 hour. Enjoy.

Answer 2

Boil 1 pound of elbow macaroni (or whatever kind you like), while the macaroni boils, cook some frozen peas or use fresh if you like. When the macaroni is cooked, spread out on a cookie sheet to speed the cooling process. Combine the macaroni and peas once cooled and add about 2-3 big spoonfuls of mayo then add 1 can of tuna (2 cans if you like a lot of tuna). Add fresh parsley and salt and pepper to taste. I would also add some garlic seasoning for some extra flavor. Somethings you can add are carrots, tomatoes, and hard boiled eggs. I hope you find this helpful.

Answer 3

Tuna Macaroni Salad
Submitted by: Melissa
Rated: 4 out of 5 by 13 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 45 Minutes
Yields: 6 servings

"The dressing makes the difference in this salad. Mayonnaise, a bit of milk, and a package of dry ranch salad dressing mix combine to make a delicious dressing for the tuna, peas, carrots, and cooked macaroni. Chill and serve to six."
INGREDIENTS:
16 ounces macaroni
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can carrots,
drained 1 (1 ounce) package dry Ranch
-style dressing mix
1 cup mayonnaise
1/2 cup milk
salt and pepper to taste

DIRECTIONS:
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine pasta, tuna, peas and carrots.
3. Whisk together the salad dressing mix, mayonnaise and milk. Stir into pasta mixture. Cover and refrigerate until chilled.

Answer 4

INGREDIENTS:
1 large can (12 ounces) tuna, drained and flaked
3/4 cup chopped celery
1/3 to 1/2 cup mayonnaise
1/2 teaspoon prepared mustard
2 teaspoons lemon juice
mixed salad greens
4 pineapple slices
PREPARATION:
Toss tuna and celery together in a bowl. In another bowl, combine the mayonnaise, mustard, and lemon juice. Add about half of the mayonnaise mixture or more, to moisten to your taste. Arrange greens on salad plates and top each with a pineapple slice. Spoon tuna salad on each pineapple. Serve any leftover mayonnaise dressing mixture on the side.
Serves 4.

(little miss sunshine is my FAVORITE MOVIE!!!!!!!!!!!!!!!!!

Answer 5

Macaroni Tuna Salad

Macaroni noodles (boil, rinse, drain, and cool)
Mayonnaise
Tuna (drained)
Cheddar cheese (cubed)
Celery (diced)
Dill or sweet pickles (diced)*i prefer sweet
Cucumbers (diced) *opt.
Peas (drained)
Salt & pepper
Celery seed, *opt.
Dill weed
Garlic powder, *opt.
Parsley, dried

Use as much of the ingredients as you like, depending on the size of batch you are making.

This recipe was given to me written exactly like this by my friend Elaine. :) delicious! This is best after it has sat for at least 12-24 hours in the fridge covered!

Hope this is what you are looking for. I am sure its add to taste.
Good Luck

Answer 6

Tangy Tuna Macaroni Salad

INGREDIENTS
1 cup uncooked elbow macaroni
1 cup chopped celery
1 (6 ounce) can light water-packed tuna, drained and flaked
3/4 cup Frozen Peas, thawed
3 tablespoons minced fresh parsley
1/2 cup reduced-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoon red wine vinegar or cider vinegar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon ground mustard

Cook macaroni according to package direction; drain and rinse in cold water. In a serving bowl, combine the macaroni, celery, tuna, peas, parsley.In a small bowl, combine the remaining ingredients; add to tuna mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight.