SERVES 16 | ACTIVE TIME 15 Min | TOTAL TIME 30 Minutes
3 large hard boiled eggs
3 celery stalks, diced
½ medium onion, diced
1 (6.4 ounce) pouch chunk light tuna, in water
1 (30 ounce) jar Hellman’s/Best Foods mayonnaise
½ (30 ounce) jar Miracle Whip salad dressing spread
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
a large pot of salted water to a boil. Cook pasta (al dente) according
to directions on the package. Pour into strainer to drain water and set aside (in strainer).
Dice onion and celery. Chop hard boiled eggs. Add ½ of mayonnaise and
½ of Miracle Whip to the pasta pot. Add tuna, onion, celery and
eggs. Stir to combine. Add drained pasta and stir until well combined. Add remaining mayonnaise and
Miracle Whip. Add salt and pepper to taste. Stir to combine.
Sprinkle with paprika (if desired). Chill until ready to serve.
Serve and enjoy!
COOK’S NOTE: Best if chilled overnight.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.