Cooked - Chef Boyd's Macaroni Tuna Salad

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Chef Boyd's Macaroni Tuna Salad

1.0

24 oz large elbow macaroni (1.5 boxes)

1 box (32 oz) chicken stock

4 hard-boiled eggs, chopped or smashed

1 small onion, grated

2 large tomatoes, diced

3 celery ribs, minced

4 cans (5 oz each) albacore white tuna in water, drained

1 cup mayonnaise

¼ cup sweet relish

2 tablespoons Dijon mustard

4 teaspoons Creole seasoning

2 teaspoons lemon pepper seasoning

Smoked paprika, for garnish

Sliced scallions, for garnish

Boil the macaroni in a mixture of equal parts water and chicken stock until al dente. Drain and cool slightly.
In a large bowl, combine the macaroni, eggs, onion, tomatoes, celery, and tuna.
Add mayonnaise, relish, mustard, Creole seasoning, and lemon pepper. Mix until creamy and fully combined.
Garnish with smoked paprika and sliced scallions. Serve chilled or at room temperature.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 20 weeks ago

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