My mom started making this version of macaroni salad when my brother and I were little. We used to only make egg based macaroni salad, but then my mom found a recipe for imitation crab salad, and from there it became a tuna salad since tuna is a lot cheaper than even imitation crab. The tuna gives the macaroni salad a light flavor that is refreshing in the summer. We’ve also added celery to this in the past, especially if you or your family doesn’t like the flavor of onion.
Boil 1 1/2 cup macaroni until al dente. Strain pasta and rinse with cold water.
Transfer into large serving bowl. Add 1 1/2 cup mayo, 2 Tbsp Dijon mustard, 2 tsp garlic powder, 1 can of strained tuna, and 1/2 cup diced onion. Stir.
Tuna salad is one of those classic recipes that everyone should know, but not everyone makes it the same way. My grandmother and great-grandmother used to make tuna salad the way they did because of the great depression and being so poor. Both had many children they had to feed, and tuna salad was one of the easiest ways to feed a family of 5-7 with very little money. They often made homemade chicken noodle soup to go with it, and it could easy fill their stomachs. I also know I make my tuna salad with more mayo than most, but that is just the easiest way my ancestors had to stretch it to feed such a large family. If you leave some juice with the tuna, it will have a bit more of a fishy flavor, and will make the tuna salad wetter. We also used to strain the tuna and give the juice to our cats when I was growing up; we’ve given some to Newman, but we’ve learned not to do that again!
Open a can of tuna and strain the juice. Transfer into a serving bowl and smash apart with fork. Add 1 tsp of salt and 1 1/2 cup of mayo. Stir until consistent.
Dice 1/3 an onion and/or 1 stalk of celery (1/2 cup each), and add to sandwiches or mix into tuna salad. (Optional)
Spread onto bread or toast and serve as a sandwich, or serve on a salad. Add additional salt to taste.
Tuna noodle casserole is a staple of depression era cooking. It’s a simple dish that requires very little to feed many people for the night. Though I’m sure there are fancier ways to make tuna noodle, this is the way I grew up with and the way my mom grew up with too. This recipe makes enough to serve 3 adults, but the recipe can easily be stretched by adding more noodles, or doubling/tripling the existing recipe. You can also then stick it in a casserole dish once mixed and add a crisp topping and bake, however I’ve always had it without, and I tend to prefer it quick and easy. Since I don’t do the casserole step, I tend to just call it tuna noodle, since I don’t make it into a casserole.
Bring a pot of water to a boil
Add 1/2 a bag (8oz) of egg noodles and cook to al dente, and strain.
In a dutch oven add one strained can of tuna, one can of cream of mushroom soup, and one can of Milk. Bring to a boil and stir till smooth.
Once smooth, add the noodles and cook for 3-5 minutes, and serve. Sauce thickens upon standing. Best serves with buttered bread and sweet peas.