THE BEST Tuna Macaroni Salad Recipe EVER (With Video)

It’s the perfect salad for summer cookouts and tastes great with ribs, chicken, and anything BBQ, just like my Italian Dressing Pasta Salad, Creamy Chicken Salad, and Creamy Spaghetti Seafood Salad recipes.

I’m going to show you all how I prepare my Grandma Viola’s (known as Val) easy, famous Southern Tuna Macaroni Salad. She made it for every cookout, and that always made me happy because I loved it so much!

Watch Me Make It

Grandma Val’s tuna macaroni salad

Grandma Val’s classic Southern Tuna Macaroni salad is what I looked forward to the most at every family event. This recipe is a modified version of her masterpiece.

I kept it the way she did, but I added my own little spin. Give it a try and let me know how you like it! I promise, after trying it, you’ll crown it THE BEST Tuna Macaroni Salad Ever!

Tuna macaroni is probably my favorite salad after potato salad—nothing tops potato salad! It is the undisputed champion of salads, and I think we can all agree on that, right? Lol!

When Grandma Val made this, she never- and I mean NEVER—measured the ingredients. She did what most older Southern women do: she cooked from the soul, using her eyes to measure.

If something wasn’t to her liking, she would add a little more of this or that until it tasted just right. I don’t usually measure when I cook, but as a blogger, I have to include measurements to keep the recipe consistent for you guys.

She was my maternal grandmother and the sweetest woman in the world—AND I MEAN THAT! She is the one who helped me take my tuna macaroni salad to another level.

Whenever she made it during the summer for family reunions, she always used red onions. I remember asking her why, and she said they were the best choice for salads because they added flavor and color.

Another thing that separated her tuna macaroni from others was her addition of dill pickles. That really shocked me because I hadn’t seen anyone put pickles in their tuna mac salad before! Lol!

Another thing she did that set her tuna macaroni apart from others was adding dill pickles! And that really shocked me because I hadn’t seen anyone put pickles in their tuna mac salad before. Lol!

“Why Pickles, Grandma?”

I remember giving her the “stank face” and side-eyes the first time I saw her putting them in. I said, “Grandma… pickles, though?”

And she emphatically replied, “Yes, my mother used to put them in hers. You don’t like pickles?” I responded, “Not in Tuna Macaroni Salad!”

Well, when the salad was finished, chilled, and I ate it with some BBQ chicken and ribs, I was hooked. Let me tell you—it was so good that I devoured it in under five minutes.

The pickles added something special; I love how they balanced the flavors. You get a little sweetness from the relish and a little tartness from the pickles—it’s a great combination.

Because of her, I’ve been making it this way ever since. Love you, Viola Taylor! Let’s get started with the tools and ingredients you’ll need.

Ingredients You’ll Need

Below is your shopping list for this fascinating salad! Feel free to add or omit whatever you like—it’s your salad at the end of the day.

• Macaroni Pasta: The main ingredient. Use a good brand of elbow macaroni.
• Eggs: Use 3 large eggs—2 for the salad and 1 to top it off.
• Tuna: I like to use “chunk light” tuna by Bumblebee or Chicken of the Sea.
• Red Onions: They work well in salads for their mild flavor and pretty appearance, adding a nice pop of color.
• Red Peppers: Just like the onions, I use these for a beautiful splash of color.
• Celery: Celery’s a vital ingredient. If you don’t have any, use celery salt or seeds. The celery flavor helps define the salad.
• Pickles: These give the salad balance and a hint of sourness, which is needed to cut through the sugar and sweet relish.
• Mayo: I use Hellmann’s. I was raised on it, I stand by it, and I’m loyal to it! There are other brands, but Hellmann’s is just “THE BEST.”
• Mustard: I like yellow mustard. The vinegar adds a little tanginess that balances the salad perfectly.
• Sweet Relish: It adds depth of flavor and overall deliciousness to the salad!
• Seasoning: Salt is for taste! Old bay adds a seafood flavor. Garlic powder, onion powder, and black pepper; these three are like a singing trio; they are used together most often because they bring out the best in the food. Sugar adds a touch of sweetness. Paprika and Parsley are for decoration purposes.

Common Questions About Macaroni

• What brand of macaroni do you use? A good brand like Barilla, Mueller’s, Ronzoni, De Cecco, or San Giorgio.
• Do you have to use macaroni? Not necessarily! It’s obviously called tuna “macaroni” salad for a reason! But look, if you love this dressing and want to use these exact ingredients with a different type of pasta shape, go for it!!!
• Should you boil the macaroni with oil? I used to do that because I thought it kept the pasta from sticking, but I think it’s pointless. Even if it sticks a little as it cools off, it will easily come apart once you stir everything in.
• Why do you add salt to pasta water? It adds flavor and limits the starch.
• What does it mean to “cook until al dente”? When a recipe tells you to “cook pasta until al dente,” it just means to cook it until it’s tender but still firm to the bite. You don’t want to overcook the macaroni to the point where it’s bloated and mushy.
• Should you rinse the macaroni when it’s done? Yes. A light rinse in cold water is great to stop the cooking process.
• Can you use gluten-free pasta shells? Yes, but gluten-free pasta is more fragile. Don’t boil it as long, and make sure to rinse it immediately once done. Gently fold in the ingredients, because they can break apart and turn into mush if you aren’t careful.

The Tuna

I  like to use “chunk light tuna“ because it comes in smaller flakes, which makes it easier to chop. Light tuna is also darker and has more flavor – white tuna isn’t as flavorful.

So yeah, that’s why light tuna is the better option; the more flavor, the BETTER!!! White tuna comes from Albacore, a larger fish with lighter-colored flesh, a firmer texture, and a milder flavor than the solid or chunk light fish varieties. 

Water vs oil-packed Tuna

The difference is between WATER PACKED AND OIL PACKED TUNA. Both are a great source of protein and low in saturated fats, which is good, but oil-packed tuna is a little softer and a little richer in flavor.

It tends to be higher in calories and in total fat. Water-packed tuna is drier, and the residual oil keeps the oil-packed tuna moist even after you remove it from the can.

Water-packed tuna is good for tuna macaroni salad, where other fats like mayo, which contains oil, are added. Oil-packed tuna is perfect for a dish where no other condiments with additional fat and flavor are added. 

How to make Tuna macaroni salad

1. Place a large pot and a medium pot over high heat.
2. Add cold water to both.
3. Add salt to the large pot of water, then stir well.
4. Once the water in the large pot comes to a boil, add the macaroni..
5. Once the water in the medium pot comes to a boil, add the eggs.
6. Boil the pasta for 10 minutes and the eggs for 12-15 minutes.
7. Once the pasta is done, drain the hot water, and rinse with cold water for about 2 minutes. (Let it sit for about 10 minutes to dry a bit.)
8. Once the eggs are done, set them aside in a cold bowl of water to chill.
9. Open the cans of Tuna and strain the water.
10. Finely chop the tuna.
    
     
    

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11. Chop the vegetables into small pieces.
12. Remove the shells from the eggs, smash the yolks, and chop the whites into small pieces.
    Save one egg for the top.
    
    
    

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13. Add the macaroni to a large mixing bowl.
14. Add in the seasonings, then fold well.
15. Add in the chopped vegetables, eggs, and tuna, then fold well.
    
    
    

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16. Add in the mayo, relish, and mustard, then fold well!
    
    
    

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17. Slice the remaining egg into 5 pieces, and set them on top.
18. Top with paprika and parsley flakes, and BOOM… you’re all done!!
19. Cover the salad with plastic wrap and refrigerate to chill.

Tips for best results:

• Make it the night before: For the absolute best results, prep this salad the night before serving. Letting it sit in the fridge overnight allows the mayo, tuna, and seasonings to marry, turning a good salad into a spectacular one.
• Don’t overcook your macaroni: Boil it until it’s tender but still firm. The pasta will naturally soften as it absorbs the dressing in the fridge, so starting with firm noodles keeps the salad from getting mushy.
• Don’t skip the cold rinse: As soon as you drain the hot water, rinse the macaroni under cold water for 30 to 40 seconds. This instantly stops the cooking process and washes away excess starch so your noodles don’t clump together.
• Control the moisture: Water is the absolute enemy of a creamy salad! Make sure your macaroni is fully drained, your rinsed vegetables are patted dry, and your tuna is strained as well as possible. Any leftover liquid will thin out your mayo, dilute the flavor, and keep the dressing from sticking to the pasta as it should.
• Chop Small: Aim for uniform, small pieces. You want veggies and eggs in every single bite!
• Chop that tuna up: Make sure to chop it well so it’s evenly distributed throughout the salad.

Serving Suggestions

• Baked Steak And Red Potatoes: You can never go wrong with tuna salad served alongside some tender, savory steak.
• Juicy Whole Oven-Roasted Chicken: Chicken, whether fried, baked, or grilled… goes great with tuna macaroni salad. It’s that mayo-and-meat combo that makes it HIT!
• BBQ: Grilled or baked BBQ chicken, or ribs… this goes great with ANYTHING BBQ. Y’all already know BBQ and salad are the perfect union for summer cookouts.

Storage

To keep the salad fresh for as long as possible, make sure it’s tightly covered. You can leave it right in the serving bowl wrapped securely with plastic wrap or foil, or transfer it to an airtight container with a tight lid. Just pop it in the fridge on the bottom rack to keep it perfectly chilled.

Frequently Asked Questions

• How long does Tuna Macaroni Salad last? About 3-4 days. After that, salads rarely taste as fresh. It’s meant to be enjoyed right away!
• How do you double or triple the recipe? If you want to scale the recipe up, just double or triple the amount of each ingredient. You’ll obviously need more water and either a bigger pot or multiple pots, since you’ll be boiling more macaroni and eggs.
• Do you have to use macaroni pasta? Not necessarily! It’s called tuna “macaroni” salad for a reason, but if you like the dressing and want to use it with another type of pasta, go for it!
• Why is the salad soupy? It looks that way because of the amount of condiments we added. If the salad looks “wet” and “soupy,” don’t worry—it will stiffen after a few hours as it chills in the refrigerator.
• How do I fix a runny salad? Just add more macaroni to absorb the excess moisture. You may have to add a little more seasoning since more pasta was added.

Other salads you might like:

• World’s Best Southern Potato Salad Recipe
• The BEST Macaroni Salad Recipe Ever
• World’s Best Seafood Pasta Salad 
• Delicious Creamy Spaghetti Seafood Salad To Die For 

Cooking Utensils You’ll Need

These are all the tools you’ll need to prepare this recipe. Having these on hand will make the preparation process much easier:

• 2 Pots: You’re gonna need one small pot to boil the eggs and a medium-to-large pot to boil the pasta.
• Knife: A sharp knife for precise chopping.
• Big Spoon: A sturdy spoon to stir and fold everything together.
• Colander: Have one of these on deck to strain the pasta once it’s done boiling.
• Large Mixing Bowl: You’ll need a bowl big enough to mix and store the salad.
• Measuring Cup: These are helpful to get that mayo measurement just right.
• Measuring Spoons: Spoons are essential for accurately measuring the seasonings.

Those of you who follow me on social media may remember me saying I’d be creating a lot of salad recipes this month. Well, it’s late May, and I’ve already posted two!

It’s getting hot, and I know y’all want some salad recipes for your summer cookouts. This tuna macaroni salad is the bomb and one of the best recipes you’ll find online.

Please give it a shot, and make sure you subscribe so you never miss a recipe! If you like this salad, share your thoughts below and give us 5 stars—it helps us a lot in these Google streets! Lol!

Enjoy, later!

PBJ~

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