Ingredients
1cupelbow macaroni,uncooked
1tspsalt
1quartwater
½cupgreen onion,chopped, including green onion greens
1cupbell pepper,red, orange, or yellow, chopped
¼cupfresh parsley,chopped
10oztuna,(2 cans), packed in olive oil, if it’s packed in water, drain and add 2 to 3 tbsp of extra virgin olive oil
1cupcelery,(2 stalks), chopped
2tbsplemon juice
⅓head lettuce,preferably iceberg lettuce, sliced first and roughly chopped into 2 inch long strips
¼cupmayonnaise,more to taste
½tspsweet Hungarian paprika
fresh ground pepper
Preparation
In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with 1 teaspoon of salt.
Cook at a rolling boil uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente.
Remove from heat, drain, and rinse with cold water.
While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery, and lemon.
Add the cooked and drained macaroni. Fold in the mayonnaise until well mixed.
Add the paprika. Add fresh ground pepper to taste. (At this point it can be made ahead and chilled.)
Fold in the lettuce gently and serve. The salad does not make good leftovers as the lettuce will eventually get soggy.
