GF Tuna Macaroni Salad

Lobster and chicken salads were most common and extremely popular in the mid to late 1800s. However, tuna did not become popular until after the process of canning and mass marketing the fish began in 1903. American cookbooks in the 1930s and 1940s offered tuna salad recipes as alternatives to salads made from chicken and turkey.



 

1 pound Glutino Gluten Free Macaroni 

2 medium cans of Albacore Tuna

½ onion (minced)

1 teaspoon dill weed

1 teaspoon basil

1 Tablespoon oregano

1 teaspoon parsley

1 Tablespoon balsamic vinegar

1 Tablespoon chili powder

2 garlic cloves, minced

¾ cup Miracle Whip

¾ Tablespoon Grey Poupon Dijon mustard

 

Boil macaroni according to package directions until pasta is mildly firm (al dente). Drain cooked macaroni and rinse under running cold water until cool. Transfer pasta to a large plastic bowl.

 

While macaroni is boiling, in a medium bowl, add the remaining ingredients, and add the Miracle Whip and mustard last. Mix well.

 

After the macaroni has cooled, pour in dressing and toss well using 2 large wooden spoons. Cover and refrigerate for 3½ hours.