Tuna and Macaroni Salad with Dill Pickles
(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here in case someone is looking for the recipe. Check out Tuna Pasta Salad with Green Olives to see my current favorite salad with tuna and pasta.)
1 1/2 cup macaroni (I use Dreamfields Macaroni for a lower-carb pasta)
2 cans (5 oz. each) tuna packed in olive oil (I use Tonno Genova Tuna in Olive Oil.)
1 cup chopped dill pickles (or less if you don’t like dill pickles that much)
1/4 cup sliced green onions
2 T chopped capers (or less, if you’re not a big fan of capers)
salt and fresh ground black pepper to taste
2 T olive oil drained from the tuna
2 tsp. lemon juice (I used my fresh frozen lemon juice)
1 tsp. dill pickle juice (or a little more if you like it sour)
1/2 tsp. Spike Seasoning
1/4 cup light or regular mayo (I used a mixture of both)
Bring a medium-sized pot of salted water to a boil and cook the macaroni according to package directions (about 8 minutes for Dreamfields; don’t overcook.) When pasta is done, drain into a colander placed in the sink and rinse with cold water. Let the macaroni drain well.
While the macaroni drains, drain off the oil from the tuna and save 2 tablespoons of oil. Mix it with lemon juice, pickle juice, and Spike Seasoning, then whisk in the mayo to make the dressing.
Chop the dill pickles, slice the green onions, and finely chop the capers. Put the drained tuna into a bowl large enough to hold all the salad ingredients and break tuna apart with a fork, keeping it in chunks. Mix in the chopped pickle, sliced green onion, and finely chopped capers, then gently mix in the macaroni. (Don’t over mix; you want the tuna to stay in chunks.)
Mix in the dressing until the salad is as wet as you’d like it, season to taste with salt and fresh ground black pepper, and either chill for a few hours or serve right away. This keeps well in the fridge for a few days, although it probably won’t last that long.