4th of July Easy Mexican Flair Macaroni And Tuna Salad Recipe

Ingredients:

2 Quarts Water With A Teaspoon Of Vegetable Oil Added In
2 Handfuls Radiatore Macaroni
1/2 Cup Diced, Frozen Onions
1/2 Cup Diced, Frozen Green Bell Peppers
*2 Heaping Tablespoons Diced, Canned Jalapeno Chili Peppers

1 Can Tuna Fish In Water, Drained Well
2 Heaping Tablespoons Dehydrated Parsley Flakes
2 Heaping Tablespoons Dehydrated Onion Flakes
10 Squirts Fresh Lemon Juice Or Fresh Lime Juice Or Use Bottled Brands That Contain All Juice And No Added Preservatives (I Prefer Using Lemon Juice)
*Black, Ground Pepper
(*Salt Is Optional)
1 Cup *Mayonnaise (Good Quality Brand)
8 Fresh Cilantro Sprigs
Few Dashes Of Paprika
1 Fresh Lemon And 1 Fresh Lime Cut Into Wedges And Pitted

In A 4 Quart Saucepan Boil The Water And Vegetable Oil.
Add The Frozen Onions And Frozen Green Bell Peppers And Bring To A Second Boil.
Add The Radiatore Macaroni And Stir. Cook According To the Package Directions (Usually 8-10 Minutes after the Third Boil).

Turn off The Heat and Cool in Several Changes of Cold Water. Drain Mixture Thoroughly, Fold In The Canned, Diced *Jalapeno Chili Peppers, And Refrigerate To Chill For Approximately 6 To 8 Hours.

While The Macaroni Are Cooking, In A Bowl Add The Canned, Well Drained Tuna Fish, Dehydrated Parsley And Onion Flakes, Squirts Of Lemon Or Lime Juice, And The *Black, Ground Pepper. Mix Together Well And Chill In The Refrigerator Approximately 6 To 8 Hours Before Serving To Enhance The Flavors.

Place All Chilled Ingredients into A Bowl and Gently Fold In the *Mayonnaise (At Least One Cup). Garnish With Fresh Springs Of Cilantro, A Few Sprinklings Of Paprika, And Alternating Wedges Of Pitted Lemon And Lime For Added Color And Flavor. Place Into The Refrigerator And Continue To Chill Until Ready To Serve.

*Taste; You May Wish To Add or Add More of This Ingredient to Desired Taste

Makes Approximately 4 - 6 Side Dishes