Hawaiian Style Tuna Macaroni Salad

• Seafood

  • 1 12oz. can Tuna

• Produce

  • 1/2 cup Carrots
  • 1/4 cup Celery
  • 1 tsp Parsley, dry
  • 2 tbsp Sweet onion

• Refrigerated

  • 5 Eggs

• Condiments

  • 2 cups Mayonnaise
  • 1 Soy sauce

• Pasta & Grains

  • 3 1/2 cups Macaroni noodles, dry

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Dairy

  • 1/2 cup Milk

Found on mypinterventures.com

Description

Ingredients

• 3 1/2 cups dry macaroni noodles
• 1 - 12oz. can tuna
• 2 cups mayonnaise
• 1/2 cup milk
• 1-2 tablespoon apple cider vinegar
• 5 eggs (boiled)
• 1/2 cup shredded carrots (about one medium carrot)
• 1/4 cup chopped celery
• 1 teaspoon dry parsley
• kosher salt
• pepper
• soy sauce (low sodium preferred)
• 2 - 4 tablespoons finely chopped sweet onion (juice squeezed out - see notes)

Directions

• Prepare the pasta according to the package directions, making sure to salt the water. Drain and add to a large mixing bowl. Mix in the apple cider vinegar - use 1 T. for a subtle flavor and 2 T. if you like it tangy.
• At the same time as the pasta is boiling, boil 5 eggs. When the eggs are done, peel and coarsely chop. Set aside.
• While the pasta and eggs are cooking, prepare the other ingredients. Open and drain the tuna. Use a fork to shred the tuna meat. Set aside.
• Use a food processor or grater to shred the carrot and chop the celery. Set aside. Finely chop the onion. Add all of these ingredients to the pasta with the tuna and parsley. Mixture thoroughly. Optional - To prevent a strong onion flavor, take a paper napkin and gently press some of the onion juice out. Set aside.
• For the mayonnaise mixture, mix together the milk and mayonnaise. Add this into the salad and mix together.
• Taste the mix. Add salt and pepper to taste. Refrigerate till ready to serve. Serve with soy sauce.