Tuna Macaroni Salad
What’s the best thing about this tuna macaroni salad? It’s simple to make and tastes refreshingly light and delicious.
Use a can of solid white albacore tune rather than any other type. It may cost a little more, but it comes packed in water, not oil, and provides the best quality taste to make this dish so successful.
Elbow macaroni cooked tender but still firm, or even slightly undercooked, will yield the best results for this pasta salad. When placed in the fridge to chill, the pasta will continue to absorb moisture and become nice and tender by the time it’s ready to eat.
Feel free to add your own favorite ingredients to make this dish your own. Diced celery, carrots, peas or cubed cheese can be easily incorporated into the mix. Just be sure to add a little more mayo and seasoning to accommodate them.
Tuna Macaroni Salad Recipe
- 1 lb elbow macaroni
- 3/4 cup mayonnaise, or more to taste
- 4 green onions, finely sliced
- 1 large celery stalk, finely diced
- 2 Tbsp dill relish
- 1 Tbsp whole grain mustard
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 4 hardboiled eggs, cut into large dice
- 12 oz can white albacore tuna
- Fill a large pot with water and bring to a boil over high heat. When the water reaches a full rolling boil, add a generous pinch of salt and cook the pasta according to the directions on the box—approximately 7 minutes.
- When the pasta is al dente (tender but still firm) drain into a colander and run under cold water until completely cool. Allow the pasta to drain completely while you stir the dressing together.
- In a large mixing bowl add the mayonnaise, green onions, celery, relish, mustard, seasoned salt and pepper then stir until well combined. Add diced egg and tuna, making sure not to break up the tuna too much.
- Add the macaroni to the bowl and fold until completely coated in the dressing and the tuna is well distributed. Cover and refrigerate until completely chilled. Serve and enjoy!