This recipe for mac salad is the real deal, and there’s a reason why. Because there is tuna fish in it. I know some of you are thinking, “not everyone likes tuna!” I do understand that. I’m actually not that big a fan of tuna myself, but when it’s intermingled in the savory ingredients of this salad, it truly becomes the “chicken of the sea.” Tuna gives this traditional BBQ salad such an awesome kick of flavor and protein.
You’ll need
4 ounces Dreamfields low carb elbow pasta, scant 1 cup dry
1/2 medium cucumber, about 3 ounces after trimming
2/3 cup mayonnaise
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon pepper
2 6-ounce cans tuna, drained
8 ounces small, cooked shrimp, optional
4 green onions, chopped
6 ounces grape tomatoes, halved
How to make it
Cook the pasta as directed on the package and drain well.
Peel the cucumber and remove the seeds; coarsely chop.
Mix everything in a large bowl and chill at least 3 hours.
You can also add your favorite seafood, such as crab or shrimp. I added shrimp to mine.
