1 qt. Best Foods
Mayo
1 12 oz. jar Dill
pickles (look for the pickle strips as will
save time. Keep several out for the top)
1 12 oz jar
Cucumber chips
2 to 4 Hard boiled
eggs (depending on salad size)
Paprika
8-12 oz. Salad
macaroni
3 regular cans
water only Tuna
Large bowl or Dutch
oven
Salt/oil to cook
macaroni
Follow directions to
cook the macaroni - add a little oil and a
small amount of salt to the water. The
macaroni won't stick to itself with the oil
and helps the blending. Secret is to cook
the macaroni the night before and use about
1/3 to 1/2 of the mayo, stir in well and
store overnight in fridge. It should not be
"soupy" but moist.
Hard boil the eggs the
night before - start in cold water, bring to
a light boil for 2 minutes, then shut off
heat and remove from element. Let them sit
in the water overnight covered. You can
also cook them 2 days before so that you
have one day to be in fridge to be cool as
they are easier to cut. Another alternative
for the same day is to cook, let set for 1-2
hours, run under cold water until the
original water is gone and let them sit in
the pan for 30 min to cool down.
Drain the tuna, add
1/2 of the pickles and 1/4 of the mayo -
stir to blend. You can judge whether you
need more tuna and/or pickles and mayo
depending on how large a salad you are
making. Slowly blend in the macaroni until
about 1/2 is used and then do a taste test
to see if the flavor is what you want. Here
is where you can add more tuna and or
pickles. Continue blending until all the
macaroni is used.
There are times when I
will buy one large can of Tuna as I usually
have small cans at the house. That way if I
am making a regular salad, I may only have
to open 1 more small can if I want more tuna
taste.
Determine whether you
want 1/4 sections or 1/6th sections on top
of the salad. 1/4 sections = 2 eggs; 1/6
sections = 3 eggs etc. Place the eggs on
top, put the dill strips between each
cutting, if necessary so that it can look
like a wheel when you are done. Sprinkle
paprika, gently, across the top. Cover with
foil, Saran wrap or that new stuff that is
out that seals itself (better than Saran).
Keep in the fridge until ready to leave
You can make more or
less of this salad by increasing the
ingredients. I sometimes use 1 1/2 qts of
Best Foods, a large jar of both pickles, 3
of the large tuna in water cans, 6 eggs and
probably 18 oz. I would guess of the
macaroni. Since they no longer have in the
8 oz. bags but in boxes, it is a guess. I
usually make enough so that I can take a
large bowl and still have some at the
house.
Remember - the salad
is only good for about 4 days in the fridge
- after that I would be concerned. You can
check by the smell test - if your nose says
no ... it is better to throw!
