Tuna Mac
Tuna mac goes bad quickly. Takes an hour. A good meal that isn’t too terribly hard to make, and is inexpensive and filling.
Ingredients
- 2-6 hard-boiled eggs, chopped into either bite sized pieces or half-inch dice, half-inch dice is my preference
- 2 cups dry macaroni
- Salt
- 1/3 cup mayonnaise
- 1 can skipjack tuna
- 1 pickle
- 2 tsp prepared yellow mustard, but any kind will do except honey mustard
- Herbs, spices, and other stuff to taste, I added a pinch of garlic powder, a pinch of freeze-dried chives since I had run out of onion powder, a dash of paprika, a dash of seasoning salt (salt-free kind), and a few grinds of freshly ground black pepper. If I had celery on hand I would have added it, cut up into dice. Same with about ¼ of an onion. Strictly speaking you don’t require these things but they’re nice.
Directions
- Bring a big pot of water to a boil. Add enough salt for it to taste like the ocean after it’s been stirred in, or 3 hefty pinches. If you haven’t made hard-boiled eggs yet this is a good chance to get that going at the same time.
- Cook the pasta al dente
- Drain the pasta, keep the pot, and lay it out in a big baking dish to cool off for a bit
- Drain the tuna
- Prepare everything else you’re going to add, at the very least chop up the pickle, maybe getting it out of the fridge
- Put the pasta, tuna, and eggs in the pot (which is hopefully relatively cool by now) and stir it well
- Add the mayo and everything else and stir. Dish it into reasonable-sized portions and put them all in the fridge, covered, to chill well. You can eat it as it is right now but it’s actually better cold.
- Serve within 2 days if possible. Tuna mac goes bad quickly.
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