2 cups elbow macaroni
½ cup mayonnaise, plus a little more if needed
¾ cup sweet onion, chopped
¾ cup celery, chopped
1 cup tomato, chopped with seeds and juice removed
1 jalapeño pepper, chopped fine with seeds removed
2 tablespoons pimento pepper, chopped
2 tablespoons apple-cider vinegar
2 tablespoons orange juice
1 tablespoon sweet-pickle syrup
1 tablespoon flat-leaf parsley, chopped
½ teaspoon celery seed
1 small can white albacore tuna, drained
Salt and pepper to taste
Cook, rinse, and drain the macaroni. Let cool. Mix everything together in a big chilled bowl. If needed, add more mayonnaise and vinegar to keep it from getting dry. Serve ice cold and garnish with paprika and parsley leaves.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
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