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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Yup, another tuna macaroni salad. I really like this one, though. I always use mild curry powder to keep it crowd-friendly . I've never made it with a hotter, spicer curry powder so I can't recommend it. Like most macaroni salads, you'll probably want to moisten it with some milk before serving.... especially the next day. Ingredients:
2 cups small shell pasta, can use elbows |
1 (12 ounce) can albacore tuna in water, drained and flaked |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped red radish |
1/2 cup chopped carrot |
2 hard-boiled eggs, chopped |
1/2 cup mayonnaise |
3/4 cup reduced-fat sour cream |
1/4 cup low-fat milk |
1 tablespoon lemon juice |
2 teaspoons sugar |
3/4-1 teaspoon mild curry powder |
1/4-1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook macaroni according to package directions; drain and rinse under cold water. Drain again.
2. Place cooled macaroni into a large bowl. Add the flaked tuna, onion, celery, radishes, carrots and hb eggs.
3. In a seperate bowl, mix together all of the dressing ingredients. Mix until well blended.
4. Pour the dressing over the salad and blend together well.
5. Chill and serve.
6. Add a splash of milk and stir before serving - especially the next day.
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