Tuna Macaroni Salad

Filipino Entree



1 pound macaroni
1 large carrot
1 celery stalk
½ red onion, white onion, or yellow onion
1 cup cheddar cheese, grated
¼ teaspoon pepper
1 teaspoon salt
2 cups mayonnaise
½ pound pineapple pieces, drained
3 cans tuna (15 ounces)


2 quart casserole dish

Serves 8. Takes 35 minutes.


Cook macaroni according to instructions on package. Drain, set aside, and let cool. While macaroni cooks, dice carrot and celery. Mince onion.

Add carrot, celery, onion, cheese, pepper, and salt to mixing bowl. Stir with fork until well blended. Add mayonnaise, pineapple pieces, and tuna. Add this mix and macaroni to casserole dish. Mix with fork until well blended.


1) For longest time, barbarian horsemen had pillaged northern China with scant opposition. For whenever, the armored Chinese infantry plodded toward them, the invaders’ simply rode away.

2) Then about March 31, 4 BC, Wanli Tofu was struck by a brilliant idea. It really was a falling apple that had struck him, but the pain got him thinking, “Why not block the invaders with a wall, a really long wall, one that covers the length of the country?” So Emperor Mung Bean, founder of the Mung dynasty decreed the Great Wall of China.

3) Unfortunately, the Chinese built the wall by simply stacking one stone over another. The invaders just took down the stones and invaded anew. But China got lucky. Filipino trader Marcos Marcos Marcos happened to be at court hoping to sell his Tuna Macaroni Salad to the Emperor. Tofu saw that Tuna Macaroni Salad could be used a mortar to hold the wall’s stones together. So the Chinese tried the Salad mortar. It worked! The invasions stopped. Yay!


– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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