Summer Tuna Salad – serves 6 with leftovers

Summer Tuna Salad – serves 6 with leftovers

1/2 box of elbow macaroni
1 small can of Veg-All (mixed vegetables), drained
1 cans of tuna in water (drained)
1/2 medium onion, diced
3 stalks of celery, diced
Salt, pepper, celery salt – to taste
Mayonnaise (approximately 1 cup – more or less to taste)

Cook macaroni according to box directions (cook lowest number of minutes).
Cool down with cold water so it stops cooking. Drain completely.

In large serving bowl, mix tuna, Veg-All, diced onion and celery. Add cooked
(cooled) macaroni. Add mayo and spices to taste.

Cover bowl and refrigerate
several hours. (On a hot day, cook it first thing in the morning, and let it
sit in fridge all day — keeps your kitchen cooler!) Serve on a bed of
lettuce.

That’s it! For some reason my family loves this served with Ritz crackers
or saltines, instead of bread. Recipe doubles for larger groups.

Subject: Budget101.com : Nice budget summer meal
Shared by: “Joan Johnson”