I love tuna salad and I love macaroni salad, so I came up with this to blend them both, but in a healthy way! If you are not worried about cholestrol, feel free to use both the yolk and whites. Since I leave out the egg yolks, I splurge with real mayonnaise, but if you like low fat mayo....go for it. Once you have the eggs cooked and macaroni cooked and cooled, it is a snap to throw together.

Ingredients

2 serv.

(6 ounce) can tuna (packed in water)↗1
diced sweet onion1⁄4 cup
chopped fresh parsley1 tablespoon
hard-boiled eggs, chopped (whites only)2
chopped walnuts1⁄4 cup
drained and cooled cooked macaroni1 cup
salt, to taste↗
pepper, to taste↗
dill weed, to taste↗
mayonnaise (enough to blend)↗

Step-by-step instructions

1
Combine the first seven ingredients in a bowl and add enough mayonnaise to make a nice blend.
2
I like to serve this salad over a bed of shredded lettuce, with some whole wheat crackers.

Source: food.com

Original recipe ↗

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