Tuna macaroni salad

Yield: 30 servings

Measure Ingredient
2 pounds Macaroni
4 cans Tuna
12 Eggs, Hard Cooked
1 pint Mayonnaise
1 Lettuce head
Relish
Pickle, chopped
Onion, chopped
Celery, chopped
Tart Red Apple chopped
Lemon Juice of one lemon

OPTIONAL

The night before, boil macaroni for 10 minutes in 6 quarts of water.

Boil eggs in 6 quarts of water for 15 minutes. Drain and refrigerate the macaroni and eggs until the next day.

The next day, open tuna cans. Empty them into large bowl with macaroni. Chop eggs and any optional ingredients. Add them to the bowl along with the mayonnaise. Mix thoroughly. Serve on lettuce leaves. Submitted By SANDRA MAY On 07-20-95

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