Tuna Macaroni

Ingredients

• 1 lbs elbow macaroni, cooked.
• 2 cans of tuna, drained ¹).
• ½ can green peas OR corn
• ¼ to ⅓ onion, depending on size & your taste, finely diced ²).
• ¾-1 cup mayonnaise
• 1/2 cup sweet relish
• 1 tbs brown mustard
• Salt, black pepper

¹) The original recipe mentions varying the salad by using diced ham or chicken instead of tuna. I haven’t tried that myself, but it could work well.

²) Antony hates onion, but will eat it if the pieces are too small to notice and the onion taste isn’t too strong.

Directions

1. Cook the elbow macaroni in water with salt. (The boxes I get are 2 lbs (32 oz. / 950 g), so one half of a full box.) When it’s done, pour the cooked macaroni into a colander and rinse with cold water to cool it for use in a salad. Set aside.
2. Drain the cans of tuna and flake the fish into a large bowl. Add the mayonnaise, sweet relish, and mustard and stir to combine. Add the peas or corn, and some black pepper to taste.
3. Add the cooled and drained macaroni and mix well with the tuna mixture in the bowl.
4. Serve with Sriracha sauce. It keeps well in the fridge for several days.

Original from: https://www.thecountrycook.net/tuna-macaroni-salad/