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Macaroni And Tuna Garden Salad

21st.Century.Chef's picture
Ingredients
  Elbow macaroni 1 Pound, uncooked (4 Cup)
  Canned tuna 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Sliced stuffed green olives 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tabasco 1⁄8 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Crisp lettuce 1⁄4
  Tomato 1 Medium, cut into wedges
  Watercress 1⁄4 Bunch (25 gm)
Directions

Cook macaroni according to package directions; drain.
Cool.
Combine macaroni with remaining ingredients except lettuce, tomato and watercress; toss lightly.
Chill.
Arrange on lettuce; garnish with tomato wedges and watercress.
Serve with additional mayonnaise, if desired.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Healthy
Servings: 
6

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