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  1. #1
    Senior Member
    Join Date
    Jan 2006

    Default 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


    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: : Nice budget summer meal
    Shared by: "Joan Johnson"

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  3. #2
    What's a Budget?
    Join Date
    Jan 2006


    I make something very similar, except I use a chopped tomato instead of Veg-All. I'll have to try Veg-All next time. I also add chopped hard boiled egg if I have any on hand. Sometimes I used cooked rice instead of macaroni, for a change.

    Weird coincidence but we aleays eat it on Ritz crackers, too! Or, I should say the store brand of Ritz type crackers. They taste the same as Ritz but are cheaper.

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