Post
 Posted By: The Ironic Chef 
May 10  # 11 of 46
8 oz of elbow macaroni, cooked and cooled
1 can of tuna, drained. I prefer the chunk lite.
1 medium diced onion
1 medium diced bell pepper
1 tablespoon of dill relish
10 olives, sliced
1/4 cup of Mayonnaise
1/4 cup of Miracle whip
1 teaspoon of horseradish
Salt and pepper to taste

Combine all of the above ingredients in a salad bowl and mix very well to combine and coat all the pasta with the dressing. Refrigerate for several hours before serving.

I like to garnish the top of my salad with fresh dill if I have it on hand. Parsley is a good alternative.
Post
 Posted By: The Ironic Chef 
May 10  # 12 of 46
Slice a good sized tomato like a beefsteak in half, clean out the inside pulp. Lightly salt the inside shell and invert on a paper towel to draw out moisture.

For the salad
1 can of tuna in oil, drained
As much fresh dill to taste
6 pitted black olives diced
2 tablespoons of a olive oil, vinegar and lemon vinaigrette.
Salt and pepper to taste

Combine the ingredients for the salad and fill the tomato shells with it. refrigerate to let the flavors combine for about 15-20 minutes.

I like to use the meat of the tomato in my own tomato but it does add a bit to much moisture.
Post
 Posted By: The Ironic Chef 
May 10  # 13 of 46
I'm a really big fan of creamed tuna over toast Mama. You beat me to it, lol. Lots of pepper though. Lots of pepper.
Post
 Posted By: The Ironic Chef 
May 10  # 14 of 46
Has anyone tried the tuna that comes in a pouch yet? I'm just wondering if it's just the same product in different packaging.
Post
 Posted By: Mama Mangia 
May 10  # 15 of 46
Cracked pepper IC! Fresh cracked!