macaroni & tuna salad with shrimp
This cookout tuna mac with shrimp was adapted from my family’s tuna mac recipe. I know some people avoid mayo based salads like the plague but these are staples in our family & we’ve never had an issue with anyone getting sick. I made this recipe my own by using shallots and scallion instead of white onion, lightly seasoned with spicy old bay, and added key west shrimp.
First, boil the noodles and eggs. Then, saute the shrimp in olive oil, butter, and sliced garlic. When the shrimp is fully cooked, I chop into bite sized pieces. Use whatever veggies and pasta you like. I prefer shallots and scallion, chopped finely.
Next, combined all the ingredients into a bowl and mix. Add the mayo and sweet relish gradually until you achieve the preferred consistency.
This isn’t ready for the cookout until you top it with paprika (I prefer smoked paprika). Refrigerate for a few hours or until ready to serve. This recipe is perfect as a side but filling enough to stand on its own as an entree. What’s on your menu for the cookout??
Cookout Tuna Mac with Shrimp
Ingredients
- 1/2 lb macaroni pasta or pasta of choice cooked and drained
- 2 cans albacore tuna
- 8-10 shrimp 16/20 size or whatever size you prefer
- 2 eggs hard-boiled
- 1/4 cup sweet pickle relish
- 1/4 cup shallots diced
- 1/2 cup scallion
- 3/4 cup mayo
- 1 pinch of sugar
- salt & black pepper to taste
- paprika to finish
Instructions
- Boil eggs and noodles drain, rinse with cold water to stop cooking process.
- Peel and chop eggs, set aside
- Finely chop veggies, set aside
- Saute shrimp in butter, oil, garlic, & spices of choice. When shrimp is fully cooked chop into bite sized pieces, set aside
- Drain tuna
- Combine macaroni, tuna, shrimp, mayo, relish, veggies, sugar, spices in a bowl
- Mix to combine
- Finish with smoked paprika or regular paprika
- Refrigerate until ready to serve
- Enjoy!
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