Tuna and Macaroni Salad with Dill Pickles, Capers, and Green Onions

Ingredients

• 1 1/2 cup macaroni
• 2 cans tuna packed in olive oil
• 1 cup chopped dill pickles
• 1/4 cup sliced green onions
• 2 T chopped capers
• Salt and fresh ground black pepper to taste
• 2 T olive oil drained from the tuna
• 2 tsp. lemon juice
• 1 tsp. dill pickle juice
• 1/2 tsp. Spike Seasoning
• 1/4 cup light or regular mayo

Directions

1. Set a medium-sized pot of salted water over high heat and bring it to a boil. Add the macaroni and cook it as directed on the package, about 8 minutes for Dreamfields, taking care not to let it get too soft.
2. Once the pasta is ready, pour it into a colander in the sink and cool it down with cold water. Leave the macaroni there to drain thoroughly.
3. As the macaroni drains, pour the oil off the tuna and set aside 2 tablespoons of it. Stir that oil together with the lemon juice, pickle juice, and Spike Seasoning, then whisk in the mayo until you have a smooth dressing.
4. Chop the dill pickles, slice the green onions, and mince the capers finely.
5. Transfer the drained tuna to a bowl big enough for the finished salad. Use a fork to separate it, but leave it in pieces rather than mashing it smooth.
6. Add the chopped pickles, sliced green onions, and finely chopped capers to the tuna, then fold in the macaroni gently. Go easy here so the tuna keeps some texture.
7. Stir in enough dressing to make the salad as moist as you like. Taste and add salt and fresh ground black pepper as needed, then chill it for a few hours or serve it right away.
8. Store the salad in the fridge for a few days, though it may disappear sooner than that.