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Tuna Macaroni Salad Recipe

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3.9 from 12 reviews

Tuna Macaroni Salad is a classic American lunch or salad favorite, combining tender elbow macaroni with creamy mayonnaise, tangy sweet pickle relish, and protein-packed tuna. Enhanced with celery seed, lemon juice, hard-boiled eggs, shallots, and peas, this refreshing salad is perfect for picnics, potlucks, or a quick, satisfying meal.

Ingredients

Pasta

  • 16 ounce box elbow macaroni

Salad Dressing & Flavorings

  • 1 cup mayonnaise
  • ½ cup sweet pickle relish
  • ½ tablespoon celery seed (more or less, to taste)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh squeezed lemon juice

Main Ingredients

  • 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 Pasta: Cook 16 ounces of elbow macaroni according to the directions on the package. Once cooked, drain well and rinse with cold water until pasta has cooled, then transfer to a large bowl.
  2. Prepare Dressing: In a separate bowl, combine 1 cup mayonnaise, ½ cup sweet pickle relish, ½ tablespoon celery seed, 1 teaspoon salt, ½ teaspoon pepper, and 1 tablespoon fresh squeezed lemon juice. Stir well to blend all flavors.
  3. Add Tuna: Stir in 3 cans (5 ounces each) of tuna packed in water, drained thoroughly, into the mayonnaise mixture.
  4. Combine Ingredients: Pour the prepared mayonnaise and tuna dressing over the cooled macaroni. Then add 3 chopped hard-boiled eggs, diced shallot, and thawed frozen peas. Mix everything thoroughly to ensure even distribution.
  5. Chill and Serve: Cover the bowl tightly with plastic wrap and refrigerate for a couple of hours to allow the flavors to meld. Serve chilled for the best taste.

Notes

  • Make sure to rinse the cooked pasta well in cold water to stop the cooking process and prevent it from becoming mushy.
  • Celery seed adds a nice crunch and subtle flavor but can be adjusted or omitted based on preference.
  • Thoroughly draining the canned tuna prevents the salad from becoming watery.
  • This salad can be made a day ahead and stored refrigerated wrapped tightly for even better flavor development.
  • For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat alternative.

Find it online: http://bitezly.com/tuna-macaroni-salad-recipe/