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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 29 2012

Tuna Salad

1 7-ounce package macaroni
One 6 1/2 ounce can tuna, drained and flaked
1/4 cup onion chopped fine
1/4 cup sweet pickle relish
2 tablespoons pimento
Four hard cooked eggs, chopped

Dressing

1/2 cup salad dressing not mayonnaise
1/4 cup half and half
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon prepared mustard
Salt and pepper to taste

Combine cooked pasta and remaining ingredients.  Pour dressing over mixture and chill.  Two hard cooked eggs, sliced thin, for garnish.