400 grams Del Monte macaroni pasta (cooked)
2 cans Gold Seas Yellowfin Tuna in spring water
2 cups mayonnaise (I used Kewpie Japanese Mayo)
1 can pineapple chunks or tidbits (450 grams)
1/2 onion, minced
1/2 cup Mother’s Best sweet pickle relish
1 cup shredded cheddar cheese
1/2 cup Mother’s Best raisins (100 grams)
1 cup carrots, diced and minced (optional)
½ teaspoon iodized salt
½ teaspoon pepper
*all ingredients are bought in SM Supermarket.
Peel and slice carrots. Boil it in a small sauce pot for about 15 minutes. Drain water and let it cool. Then cut it into cubes and minced.
Cook macaroni pasta and follow package instructions. Drain water, do not wash in running water, just let it cool on its own.
Open can of pineapple and drain syrup. Make sure there is no drop of syrup left. Do the same for Yellowfin Tuna chunks. Drain it well.
In a bowl, combine mayonnaise, fresh minced onions, salt, pepper and mix well. Add tuna flakes, pineapple, sweet pickle relish, raisins, shredded cheese, carrots and stir it well until blended. Pour half of the mayo mixture in the macaroni bowl and toss it. Add the remaining mayo mixture. Toss it until mayo mixture is incorporated. Cover your salad bowl with a cling wrap and refrigerate for hours.
Serve and enjoy!