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Amy’s Tuna Mac Salad
3 cups mayonnaise
1 tablespoon fresh lemon juice
1/4 cup fresh chopped dill or 3 teaspoons dried dill
Salt and pepper
2 cans (5 ounces each) tuna, drained well
1 box (16 ounces) elbow macaroni, cooked and cooled
2 cups finely diced celery
1/4 cup chopped scallions
In a large bowl, whisk together mayonnaise, lemon juice, dill, and a little salt and pepper. Add remaining ingredients. Refrigerate at least an hour before serving.
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