Tuna Macaroni Salad
I’m psyched to FINALLY bring you a throwback to my childhood, the classic tuna mayo macaroni salad; but this isn’t just any Tuna Macaroni Salad, this salad has a little extra with peas, it’s vinegar punch and dill relish 😋.
For our Memorial Day, we smoked a pork shoulder (check out my Smoked Pork Shoulder here) and I thought, hmmmm, what should I have as a summer side 🤔. Well, since I have an abundance of tuna and boxes of macaroni (we’re in the midst of COVID-19), I thought, why not some comfort of childhood. I don’t know about you, but I love a great tuna macaroni salad. The version I remember was macaroni, onion, celery, tuna and mayo. While these are simple and perfect ingredients, I knew I wanted to add my own spin; and why not some peas from my quarantine freezer, a punch of acid from vinegar, some zing from dill relish and hot sauce; delicious macaroni salad side, here you come…
I hope you enjoy my spin, enjoy and cheers 🍻.
- Macaroni Preparation – I like an elbow for this type of salad, but feel free to use any pasta you have. I also cook my macaroni very slightly pass al dente, form-ish to the bite. When my macaroni was done cooking, I added it to an ice bath to stop the cooking and chill the pasta. I would definitely encourage you to chill your macaroni before combining with the other ingredients.
- Type of Tuna to Use – I prefer albacore tuna in water. Albacore is a better source of hearty- healthy omega-3 fatty acids than other tuna types, two, I find this type more delicious in my tuna salad.
- Macaroni Salad Add-ins – This salad is heavy-ish on the onion and light-ish on the mayo, which is the way we like it. If you like less onion, go with 1 onion and if you want more mayo add to your liking. I also added peas to this recipe, but feel free to get creative with other add-ins, like mustard, hard boiled egg, bacon, cheese, green onions, red onions, etc.
- Refrigerating Your Salad – I’d suggest refrigerating the salad for at least 30 minutes to 1 hour (preferably 6 – 7 hours) because it allows the ingredients to come together. If you make the salad ahead of serving time, take it out of the refrigerator for a few minutes to take the chill off (30mins to 1hour). If the salad seems dry (it will absorb moisture as it stands), stir in 1 to 2 TBSP of extra mayo, milk or half-and-half to moisten.
- Presenting Your Salad – I hate wasting feed, so I chopped up the celery leaves. Feel free to add chopped parsley for added freshness or paprika for some color, if you’d perfect.
Tuna Macaroni Salad
- 8 oz elbow macaroni, cook as directed and chilled
- 2 small onions, diced
- 3 celery stalks, deveiled and diced
- ½ cup frozen peas, blanched, drained and chilled
- 2 cans albacore tuna in water, drained
- ½ cup mayo
- 3-4 dashes hot sauce, my preference is always Louisiana Hot Sauce
- 2 TBSP dill relish
- 1 TBSP red vinegar
- Salt & Ground Pepper, for seasoning
- Cook the macaroni, as directed and chill.
- Meanwhile, combine all the other ingredients into a mixing bowl.
- Once the macaroni is chilled, add to the mixing bowl and combine with the other ingredients.
- Refrigerate for at least 30 minutes to 1 hour, enjoy with your favorite BBQ and cheers 🍻.
3 thoughts on “Tuna Macaroni Salad”
Can’t wait to try out your recipe of tuna macaroni salad. It looks easy to put together and so YUMMY at the same time!
Absolutely! Sometimes the classics need some jazzing up 😉 I hope you enjoy!