Ensalada de macarrones y atún

An unusual, but quick and easy macaroni and tuna salad from Uruguay.

Ensalada de macarrones y atún

Servings:	6 or 8 as an accompaniment
Calories per serving:	2151
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Gorgeous! 5/5 Dead qwuick and really simple to make The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• For the salad:
• 450 g dried macaroni, boiled, rinsed and drained
• 3 tins tuna in oil, drained and chopped
• 1 tin pineapple chunks, drained
• A few raisins
• ½ onion, chopped
• 1 stick celery, chopped
• Salt and pepper to taste
• For the sauce:
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• 60 ml Worcestershire sauce
• 1 tablespoon tomato ketchup
• Garlic, crushed, to taste
• to serve
• 1 small lettuce, chopped

Method

1. Mix the salad ingredients together in a bowl.
2. Beat the sauce ingredients together and mix thoroughly with the salad.

Serving suggestions

Serve on a bed of shredded lettuce.

Variations

By all means use fresh tuna and pineapple if you wish.

Substitute the raisins with seedless grapes.

Use any small, tubular pasta shapes you like, such as penne.

Chef's notes

60 ml Worcestershire sauce seems a little excessive, so you may wish to reduce the quantity.

Making this for 4 people, I used about 280 g pasta, 2 cans of tuna and most of a small can of pineapple chunks.

For the dressing I only used 30 ml of Worcestershire sauce. I added very finely chopped onions and the crushed garlic to the sauce, not to the salad.

I also added a little olive oil and some lemon juice before mixing well - it helps to make a nice thick dressing. If you leave the dressing for an hour or so before serving the garlic gets a chance to mingle with the dressing. it goes surprisingly well with the pineapple. Pity I forgot the raisins - I must learn to read recipes properly! --Chef 19:13, 13 December 2010 (GMT)

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