Leftover cold tuna salad:
About 3 c. cooked, cooled elbow macaroni (
5 oz. foil pkg Albacore tuna, packed in water (very little water so no need to drain)
1 T. finely diced onion (optional)
1 c. finely diced celery
3 T. minced fresh Italian parsley
1 1/3 c. salad dress (Miracle Whip) or mayonnaise (enough to make it as creamy as you like it) or use 1 c. salad dressing and 1/4-1/3 c. dill dip (has sour cream, onion and dill)
Lemon pepper or Lime pepper, healthy sprinkle
Taragon (optional, a good sprinkle)
Top with: Crushed, toasted almond (I use salted one but don't add any more salt to salad)
After cooking macaroni until tender but not mushy, rinse in cold water and add ice cubes to cool it fast. Make sure to remove any unmelted ice before putting it into a bowl. Flake up the tuna and add to macaroni along with remaining ingredients. Sprinkle with toasted almond pieces before serving. Can serve on lettuce if you wish.