Recipe: Hawaii's Macaroni Salad (with tuna)

HAWAII'S MACARONI SALAD

1 tablespoon salt
1 pound elbow macaroni, uncooked
1 (6 ounce) can tuna, drained
1 cup finely shredded carrot
1 cup finely shredded cabbage
1/4 cup grated sweet onion
3 hard-boiled eggs, coarsely grated
2 teaspoons salt
2 teaspoons finely ground white pepper
4 to 5 cups mayonnaise

In large pot, bring 8 quarts water to boil. Add 1 tablespoon salt and macaroni and cook until tender. Drain, rinse with cool water; drain again.

While macaroni is still warm, mix with remaining ingredients, using about 3 cups mayonnaise. Cover and refrigerate.

Add additional mayonnaise when salad is chilled.

Serves 12
Source: Food Lover's Guide to Honolulu by Joan Namkoong