Tuna Macaroni Salad

Best for: Lunch or light dinner
Calories (per serving, approx.): 350 kcal
Serves: 4

Ingredients:

• 2 cups elbow macaroni (uncooked)

• 1 can (5 oz) tuna in water, drained and flaked

• 1/2 cup mayonnaise

• 1/4 cup sour cream (optional, for creamier texture)

• 1 tablespoon Dijon mustard (or regular mustard)

• 1/4 cup finely chopped red onion

• 1/2 cup diced celery

• 1/2 cup diced pickles (or sweet relish)

• 1/2 cup sweet corn (optional)

• Salt and pepper to taste

• A squeeze of lemon juice (optional)

• Fresh parsley for garnish (optional)

Instructions:

1. Cook the macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it down.

2. In a large bowl, combine mayonnaise, sour cream, mustard, salt, pepper, and lemon juice to make the dressing.

3. Add the cooled macaroni, tuna, red onion, celery, pickles, and corn. Mix until everything is well coated.

4. Cover and refrigerate for at least 30 minutes to let the flavors meld.

5. Garnish with parsley before serving, if desired. Serve chilled.

Tips:

• Add chopped hard-boiled eggs or green peas for more protein and color.

• Replace sour cream with Greek yogurt for a healthier version.

• Store in an airtight container in the refrigerator for up to 3 days.

Best for: Students, busy professionals, or anyone needing a quick, protein-rich, make-ahead meal, especially on warm days.