The fastest tuna salad with macaroni – there are probably many variations to this recipe, but of course I use the fastest and most cost-effective one.
The fastest tuna salad with macaroni - Ana Vuletić - Recipes and Cookbook online
Quickest Tuna Macaroni Salad – There are probably many variations on this recipe, but of course I use the quickest and most cost effective one.
- 300 g macaroni (fussilla, cooked)
- 4 spoons of mayonnaise
- 1 can of tuna (cut into pieces)
- 1 pinch of salt
- 4 tablespoons of oil
- Cook fusilla or any macaroni you have, by pouring water, salt and oil into a deep pan. Put the fossils and cook for about 15 minutes on the highest heat. They should soften but not fall apart completely. Check with a fork if you can cut it, if you can they are done.
- When the macaroni is cooked, strain it and rinse it in cold water.
- In a deep bowl, pour the macaroni, canned tuna, which you can drain a little of the oil, but it is not necessary to drain the entire amount.
- Add 4 tablespoons of mayonnaise and mix everything well.
- Leave it in the fridge for min. 20 minutes to cool down. Serve.
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