Recipe of the Week | Summer Tuna Macaroni Salad

One last picnic, please!



6 1/2 oz Tuna

3 Kosher Pickles

Celery Seeds

Salt and Pepper to Taste

12 oz Macaroni- small shells are the best but can use elbows, too

4 Tbs Mayonnaise



Cook macaroni according to package directions.

Rinse in cold water.

Flake tuna in bowl with pickles pickle juice, mayonnaise, celery seed, salt and pepper.

Mix Well

Add cooked macaroni.

Cover and put in refrigerator overnight or make first thing in the morning of your picnic.  Garnish with lettuce or parsley


Susan Kline, Thousand Oaks

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