Ingredients
8
8 servings
- •½ cup diced red onion
- •1 (16 ounce) package elbow macaroni
- •1 cup mayonnaise
- •½ cup chopped pimento peppers
- •5 tablespoons dill pickle relish
- •2 tablespoons chow-chow (optional)
- •1 tablespoon Dijon mustard
- •1 teaspoon Cajun seasoning
- •1 teaspoon kosher salt
- •3 ribs celery, diced
- •2 large hard-boiled eggs, chopped
- •2 (6.5 ounce) jars tuna packed in oil
Instructions
- Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
- While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
- Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.
Nutritional Facts
Per 8 servings
- Calories: 523
- Carbohydrate: 46g
- Fat: 28g
- Fiber: 3g
- Protein: 22g
- Sugar: 3g
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