1. 1/2 box of elbow macaroni noodles.
2. 3 12oz cans of bumblebee solid white albacore tuna in water.
3. 1 large onion diced.
4. 1/3 cup of mayonnaise.
5. 1/3 cup of Vidalia Onion Vinegarette Dressing.
6. 1/3 cup of sweet relish.
7. 1 1/2 TBSP of Old Bay Spice.
8. 1 TSP of Salt.
9. 1 TSP of black pepper.
10. 1 TSP of natures Seasoning.
11. 1 TSP of sugar.
12. 1 TSP of Vegetable Oil.
13. Dried Chives for garnish on top.
14. 1 half fresh lemon.
1. Following the directions on the back of your elbow noodle box. Boil water on medium heat and add 1 TSP of Vegetable oil to the water.
2. Cook your 1 half box or elbow noodles and drain and rinse in cold water in a colander and set aside until the noodles are completely cold to touch.
3. Chop your onion into small diced portions.
4. Dump your noodles into a mixing bowl and add diced onions on top.
5. Open your tuna cans and drain excess water.
6. Break up the tuna using your hand and add it to the bowl.
7. Add mayo and mix together.
8. Add Vidalia dressing and mix together.
9. Add relish and mix together.
10. Add all your spices and mix together.
11. Squeeze fresh lemon juice. please remove all seeds from lemon before you squeeze it.
12. If the tuna salad seems to be a little dry/tight you can add more mayo.
13. Taste it and if you want more spice add 1 TSP of whatever spice you like.
14. Place the tuna salad In a safe serving dish/bowl with a top or use plastic wrap.
15. After mixing all together really good and getting the taste to your Liking add dried chives to the top for garnish.
16. Place in the refrigerator covered overnight for best results or for At least 3 hours before serving.
17. After it has set in the refrigerator especially overnight the noodles will absorb the mayonnaise and dressing and get dry/tight.
18. Add another 1/3 cup of Vidalia dressing to the bowl and mix together and add more dried chives for garnish.
19. Serve with saltine crackers. It’s a perfect side dish for cookouts.
20. Enjoy Food With Zach Family😋