4 c. macaroni
4 c. broccoli flowerets
2 small cans tuna in oil
4 c. tomatoes, cut into wedges
6 green onions, chopped
parsley, chopped for garnish
2 c. mayonnaise
1 can anchovy with olive oil
1/2 tsp. garlic powder
1/4 tsp. pepper

Cook macaroni according to package directions, add broccoli flowerets the last few minutes until tender. Drain and rinse in cold water. Add oil from one can of tuna, and toss with tomato and green onions. Sprinkle with parsley and add tuna chunks. Place 2 cups mayonnaise in blender with anchovies in oil, tuna in oil, garlic and pepper. Blend until smooth. Pour over macaroni salad and toss. Good at room temperature or chilled.

Submitted by: Monica Silva