Tuna Macaroni Salad

Ingredients

• ½ pound (226g)  macaroni, (cooked and drained )
• ¾-1 cup mayonnaise
• 1 small lemon, (juiced (about 2 tablespoons) or swap with vinegar)
• 3-4 tablespoons (45-60g) sweet pickle relish
• 1 tablespoon (14g) mustard
• 1 10-ounce can tuna (in water, drained )
• 1 cup (100g) celery, (sliced)
• 1-2 hard-boiled eggs, (chopped   )
• ½ cup (60-65g) red bell pepper, (chopped)
• ⅓ cup (50g) onion, (diced)
• 1 cup (150g) peas, (thawed if frozen)
• salt and pepper to taste
• 2 tablespoons (8g) parsley ((optional for garnishing) )

Steps

1. 1

   Cook macaroni per package instructions. Drain and rinse well. Let cool while working on the sauce. After cooling, refrigerate until ready to use.

2. 2

   In a small bowl, whisk mayonnaise, lemon juice or vinegar, sweet pickle relish, and mustard. Set aside or refrigerate until ready to use.

3. 3

   When ready to assemble, remove the macaroni from the fridge.

4. 4

   Mix the macaroni, tuna, celery, eggs, red bell pepper, peas, and onion in a large bowl.

5. 5

   Add the prepared mayonnaise sauce to the bowl and mix thoroughly.

6. 6

   Adjust salt and pepper to taste. And then add parsley for garnishing.

7. 7

   Serve or store in a tightly sealed container for 4-5 days. If the salad seems dry, add a couple of tablespoons of mayonnaise to moisten.