1tbs rice vinegar
1tbs apple cider vinegar
1 can tuna
1 carrot shredded
2 celery stalks finely chopped
1/2 onion diced
Salt and pepper to taste
1 box of elbow macaroni
1 potato small cubes
Cook potatoes in a pot of water for 10-20 minutes until soft.
Cook macaroni according to directions on package 10-12 minutes.
While pasta is cooking, drain a can of tuna. In a separate bowl, combine mayonnaise, milk, rice vinegar, apple cider vinegar, salt & pepper. Stir well to combine.
Once macaroni and potatoes are cooked, drain the water. Add the tuna, macaroni, potatoes, onions, carrots, and celery to our sauce mixture. Stir well.
Cover with plastic wrap and pop into the fridge for a couple of hours before serving or serve warm right away. Enjoy!