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Tuna Macaroni Salad Recipe

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4.3 from 12 reviews

This Tuna Macaroni Salad is a creamy, tangy, and protein-packed dish perfect for potlucks, picnics, or a quick weeknight side. Combining elbow macaroni with tuna, hard-boiled eggs, peas, and a zesty mayo-based dressing infused with pickle relish and celery seed, it delivers a delightful texture and flavor balance. Easy to prepare and best served chilled after a couple of hours in the fridge for optimal flavor melding.

Ingredients

Pasta

  • 16 ounce box elbow macaroni

Dressing

  • 1 cup mayonnaise
  • 1/2 cup sweet pickle relish
  • 1/2 Tablespoon celery seed (more or less, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon fresh squeezed lemon juice

Main Mix-ins

  • 3 (5 ounce) cans tuna packed in water, drained well
  • 3 hard-boiled eggs, chopped
  • 1 shallot, diced
  • 1 cup frozen peas, thawed

Instructions

  1. Cook the macaroni: Cook the 16 ounce box of elbow macaroni according to the package directions until al dente. Drain well and rinse under cold water to cool the pasta quickly and stop further cooking.
  2. Prepare the dressing: In a separate bowl, combine 1 cup mayonnaise, 1/2 cup sweet pickle relish, 1/2 tablespoon celery seed (adjust to taste), 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon fresh squeezed lemon juice. Stir thoroughly until the ingredients are well blended.
  3. Add the tuna: Stir in 3 cans (5 ounces each) of tuna packed in water, making sure they are drained very well, into the dressing mixture for an even protein distribution.
  4. Combine pasta and dressing: Pour the cold, drained macaroni into a large bowl, then add the mayonnaise and tuna dressing mixture and toss to coat the pasta evenly.
  5. Add vegetables and eggs: Add 3 chopped hard-boiled eggs, 1 diced shallot, and 1 cup thawed frozen peas to the pasta mixture. Stir gently to combine all ingredients thoroughly without mashing the eggs.
  6. Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Chilling allows flavors to meld and delivers the best texture and taste.
  7. Serve: After chilling, give the salad a final stir and serve cold as a side dish or a light main course.

Notes

  • Make sure to rinse the cooked macaroni thoroughly under cold water to cool it and prevent it from becoming mushy.
  • Adjust the amount of celery seed according to your taste preference; it adds a nice earthy flavor.
  • You can substitute sweet pickle relish with dill pickle relish if you prefer a tangier flavor.
  • For a lighter version, substitute mayonnaise with low-fat mayonnaise or Greek yogurt.
  • This salad tastes even better after sitting overnight, as the flavors continue to develop.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://cookedbysarah.com/tuna-macaroni-salad-recipe/