Joy Stumpo, a parishioner of Mary Our Queen Church, Norcross, sent in this recipe for a salad that she cooks during Lent or “any time of year.” She notes that she also prepares this salad with canned salmon.

1 cup macaroni, uncooked
2 5-oz. cans of tuna (add more tuna, if you like it)
1 cup sliced celery
3/4 cup coarsely grated carrot
1/4 cup drained sweet pickle relish
1 small onion, minced
3/4 cup mayonnaise
1/4 cup Russian dressing
1 tbsp. lemon juice
Paprika  (optional)

Directions:

Cook macaroni, drain and let cool.  Add drained and flaked tuna, celery, carrots, relish and onion. Mix well. In a small bowl, blend mayonnaise, Russian dressing and lemon juice. Toss with macaroni mixture until coated. Sprinkle with paprika, if desired.  Chill several hours before serving.

Note: The original recipe called for two 6-1/2 oz. cans, but only 5 oz. cans are available now, so I use 2-1/2 cans.  You can also use one 15-1/2 oz. can of salmon instead of tuna.  If you use salmon, omit the relish.