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Recipe: Macaroni Tuna Salad
Similar Categories: Macaroni, Tuna, Salad
Macaroni - Tuna Salad
Yield: 100 Servings
5 ga WATER
1/2 ga WATER; HOT
12 lb TUNA LIGHT MEAT 4 LB
24 ea EGGS SHELL
4 lb CELERY FRESH
1/2 c PIMENTOS 7 OZ
3 c ONIONS DRY
3 13/16 lb MACARONI; 10 LB
1 1/3 tb SALAD OIL; 1 GAL
1 tb PEPPER BLACK 1 LB CN
3 c RELISH PICKLE SWEET
5 lb SALAD DRESSING #2 1/2
2 tb PAPRIKA GROUND
1/8 lb SALT TABLE 5LB
1 1/3 tb SALT TABLE 5LB
1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN
THOROUGHLY.
3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND
MACARONI.
4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10-15
MINUTES. DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL
EGGS; CHOP.
5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS,
SALT AND PEPPER TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED.
6. ADD SALAD DRESSING TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY.
7. GARNISH WITH PARSLEY AND PAPRIKA.
8. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 3, 20-12 1/2 OZ OR 20-13 OZ CN TUNA MAY BE USED.
2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY.
3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
4. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.
Recipe Number: L18600
SERVING SIZE: 3/4 CUP (5
Yield: 100 Servings
5 ga WATER
1/2 ga WATER; HOT
12 lb TUNA LIGHT MEAT 4 LB
24 ea EGGS SHELL
4 lb CELERY FRESH
1/2 c PIMENTOS 7 OZ
3 c ONIONS DRY
3 13/16 lb MACARONI; 10 LB
1 1/3 tb SALAD OIL; 1 GAL
1 tb PEPPER BLACK 1 LB CN
3 c RELISH PICKLE SWEET
5 lb SALAD DRESSING #2 1/2
2 tb PAPRIKA GROUND
1/8 lb SALT TABLE 5LB
1 1/3 tb SALT TABLE 5LB
1. ADD SALT AND SALAD OIL TO WATER; HEAT TO A ROLLING BOIL.
2. SLOWLY ADD MACARONI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN.
COOK ABOUT 15 MINUTES OR UNTIL TENDER. DO NOT OVER COOK. DRAIN
THOROUGHLY.
3. DRAIN TUNA AND FLAKE. DISCARD LIQUID. THOROUGHLY MIX TUNA AND
MACARONI.
4. PLACE EGGS IN WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 10-15
MINUTES. DO NOT BOIL. PLUNGE INTO COLD RUNNING WATER IMMEDIATELY. PEAL
EGGS; CHOP.
5. ADD HARD COOKED, CHOPPED EGGS, CELERY, ONIONS, PICKLE RELISH, PIMENTOS,
SALT AND PEPPER TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY UNTIL WELL BLENDED.
6. ADD SALAD DRESSING TO TUNA-MACARONI MIXTURE. TOSS LIGHTLY.
7. GARNISH WITH PARSLEY AND PAPRIKA.
8. COVER; REFRIGERATE UNTIL READY TO SERVE.
NOTE: 1. IN STEP 3, 20-12 1/2 OZ OR 20-13 OZ CN TUNA MAY BE USED.
2. IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB DICED CELERY.
3. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
4. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.
Recipe Number: L18600
SERVING SIZE: 3/4 CUP (5
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