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Amy’s Tuna Mac Salad

August 13, 2017 / WLUK


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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