Ingredients
- 16 ounces elbow macaroni
- 3 cans of tuna in water 5 ounces each, drained
- 2 ribs celery diced
- 4 hard-boiled eggs cooled and chopped
- 1/3 cup red onion finely chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sweet pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons celery seed
- Salt to taste
- Black pepper to taste
- Paprika to taste
- Chopped green onions for garnish
Instructions
- Cook the elbow macaroni in boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, mix the cooled macaroni and drained tuna with all of the remaining ingredients except for the green onions. Adjust seasonings as needed and mix well.
- Cover the salad and refrigerate for at least 1 hour to blend the flavors. Serve chilled, garnished with green onions on top.
