Excellent idea to use up the leftover squash—in a dessert, too! They won’t know it’s there if you don’t inform them. For this pie, you can use either zucchini or yellow squash. If you really want to hide the fact that you’re using zucchini, peel off the green first.
| Prep Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup diced red onion
- 1 (16 ounce) package elbow macaroni
- 1 cup mayonnaise
- ½ cup chopped pimento peppers
- 5 tablespoons dill pickle relish
- 2 tablespoons chow-chow (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- 3 ribs celery, diced
- 2 large hard-boiled eggs, chopped
- 2 (6.5 ounce) jars tuna packed in oil
Instructions
- Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
- While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
- Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.
- Getting high-quality tuna packed in olive oil is going to make or break this dish. I would splurge on the Tonnino brand.
- You can use chopped pepperoncini instead of chow-chow.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 775 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I love both Mac salad and tuna salad so this dish was great!
Not as bland as a lot of recipes, I used the pepperocini peppers and regular tuna but 3 cans, very happy with the result