THE BEST Tuna Macaroni Salad Recipe EVER (With Video)

This tasty, creamy tuna macaroni salad recipe is made with tuna, eggs, pickles, and various chopped vegetables.

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.

So I’m going to show you all how I prepare my grandma Viola, known as Val, easy, famous Southern Tuna Macaroni Salad recipe. She made it every time we threw a cookout, and that made me very happy because I loved it so much!

Grandma Val’s tuna macaroni salad

Grandma Val’s classic southern Tuna Macaroni salad is what I looked forward to eating the most at every family event, and this recipe here is a modified version of her masterpiece, so check it out. You won’t regret it because it’s so good!

I made it the way she did with a few more additions because I had to put my own little spin on it. So give it a try and tell me how ya 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 because, I’m sorry, but nothing tops potato salad! Potato salad is THE UNDISPUTED CHAMP OF SALADS, we can all agree with that right? Lol!

When she’d make tuna macaroni salad, she never, and I mean NEVER, measured the ingredients. She would just do what most older southern women do, as that’s cook from the soul with her eyes.

And if something isn’t to their liking, they’ll add a little more of this and a little more of that until it tastes just right. I don’t usually measure when I cook either, but as a blogger, I have to use measurements in order to create recipes.

She was my maternal grandmother and the sweetest woman in the world – AND I MEAN THAT!!! She’s the one who helped me take my Tuna Macaroni salad to another level. 

Whenever she made tuna macaroni salad during the summer for family reunions and cookouts, she would always use red onions. I remember asking her why, and she said red onions were the best choice of onions for salads and that they added color to it.

Another thing she did that separated her tuna macaroni from others, was adding dill pickles to it! 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 bombastic side eyes the first time I saw her putting them in the salad. I said, “Grandma… pickles tho,”? and she emphatically said, “Yes, my mother used to put them in hers.

You don’t like pickles”? And I responded, “Not in Tuna Macaroni Salad”!!! Well, when the salad was all done, nice & chilled, I ate it with some BBQ chicken & Ribs. Let me tell you something, folks, it was so good I devoured it in under 5 minutes. Lmbo!

The pickles added something special to it. I love how it balanced and added another layer of flavor to the salad. You get a little sweetness from the sweet relish and a little tart from the pickles – a great combination.

So because of her, I’ve been making it this way ever since, and she’s the reason I created this amazing tuna macaroni salad recipe. Love you, Viola Taylor!!! Let’s get started with this delicious recipe by addressing the tools and ingredients you’ll need below.

Common questions about macaroni

• What brand of macaroni do you use? A good name brand like Barilla, Mueller’s, and Ronzoni, to De Cecco and San Giorgio
• Should you boil the macaroni with oil? I used to do that because there’s a belief that it keeps the pasta from sticking, but I think it’s pointless. Even if it does stick a little while boiling, it’ll easily come apart once you stir everything in.
• Why do you add salt to pasta water? It adds flavor and limits the starch.
• How do you know when the macaroni is done? Whenever you’re boiling pasta, no matter which kind, you want to cook it until it’s al dente. Which means cooked til tender but firm. You don’t want it to be soggy, bloated, and limp!
• Should you rinse the macaroni when it’s done? You definitely want to remove it from the hot water and pot so it doesn’t continue cooking. Some say it can continue to cook in the colander as it sits because it’s still very hot. So a light rinse in cold water is always good to stop the cooking process  – just make sure you give it time to dry before adding it to the mixing bowl.

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 residue from the 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 has oil in it, are added. Oil-packed tuna is perfect for a dish where no other condiments with additional fat and flavor are added. 

Ingredients you’ll need:

Below is your shopping list of groceries you’ll need to make this fascinating salad!! If you want to omit any of the ingredients or add any that arent listed, feel free to do so. This is your salad at the end of the day.

• Macaroni Pasta: This is tuna macaroni salad, so this is the main ingredient. Use a good brand of macaroni like, “Elbow”.
• The eggs: Use large eggs, 3, and use 2 for the salad and 1 to top the salad with.
• Tuna: I like to use chunk light tuna by Bumblebee or Chicken by the sea.
• Red onions: Red onions because they work well with salads because of their mild flavor. I also like using them because they’re pretty, so I use them not just for the taste but to give the salad color.
• Red peppers: Red peppers, just like red onions, also add color to the salad, so I use them for that purpose as well.
• Celery: Celery is such an important ingredient, and if you don’t have any, use celery salt or seeds. The celery flavor helps make the salad what it is.
• Pickles: Pickles give the salad balance and provide another layer of flavor… giving it not only a pickle flavor but a hint of sourness which is needed since it has sugar and sweet relish in it.
• Mayo: I use Hellmann’s mayo. I was raised on it, stand by it, and will be loyal to it! Lol! It just does it for me… there are other good brands of mayo, but Hellmann’s is “THE BEST”!!!
• Mustard: I like to use yellow mustard. You can use spicy mustard if you’d like to add a little heat to the salad but I just like regular yellow mustard. The vinegar in the mustard adds a little tanginess, which balances the salad.
• Sweet relish: Sweet relish, just like the pickles, adds a pickle flavor to the salad, but a sweet pickle flavor provides more depth of flavor and adds to the salad’s overall deliciousness! 
• Salt: Salt to taste! Now here is what I want to say about the SALT and all the seasonings actually. We all have different sensitivity levels to SALT, so if you’re concerned about over-seasoning the salad, feel free to add salt to taste. Wait until after you combine everything, and then add in a little salt at a time until it’s to your liking.
• Sugar: I use sugar for a little sweetness.
• Paprika and parsley: These two aren’t NECESSARY. They’re just for decoration purposes, but my Nana Alice would kill you if you brought her white-looking salad. Lol! Beautifying the salad by giving it some color was a MUST TO HER!
• Old Bay: Everyone knows this is one of the best seafood seasonings ever and enhances the seafood flavor of any dish.
• Garlic, onion powder, and black pepper: These three seasonings are linked together like a singing trio because whenever you see one, you’re likely going to see the other two. Probably three seasonings that are used TOGETHER the most. They bring the best out of food.

How to make Tuna macaroni salad

1. Fill one medium-sized pot with water, and a little salt, and place over high heat.
2. Fill a small pot with water and place over high heat.
3. When the water in the small pot comes to a boil, add in the eggs and boil for 20 minutes, then sit in cool water to chill once done.
4. When the water comes to a boil in the medium sized pot, add the macaroni and boil until al dente, then remove, rinse with cool water, and set aside.
5. Open the cans of Tuna and strain the water, then chop the tuna up as finely as possible. This will allow for the tuna to spread all throughout the salad so you can taste a little in each bite.
    
6. What I do next is chop the vegetables into small pieces. Chop them up as finely as possible for the same reason. For one no one wants to bite into big pieces of vegetables, and the smaller they are, the better they spread throughout the salad.
7. Once the eggs are done, remove the shell and chop the whites and smach the egg yolks with a fork to remove the lumps. The egg yolk stretches the salad, changes the consistently, and gives it color. Adding yolks, however, is optional; some folk don’t like the yolk, so you can omit it.
   
8. Add the macaroni, tuna, eggs, and vegetables to a big serving bowl.
   
9. Then add in the seasonings, except the paprika and parsley flakes, then fold well.
   
10. Add in the mayo, relish, and mustard, then fold well!
    
11. Top with paprika and parsley flakes, and BOOM… it’s all done!!
    
12. Cover the salad with plastic wrap and set it in the refrigerator.

THE BEST Tuna Macaroni Salad Recipe EVER 2019 Video

Tips for best results:

• Strain the tuna: Listen, we don’t want any of that water getting inside the salad. It’ll not only loosen the salad but dilute the taste. Straining the tuna is also important to prevent the mayo and tuna from adhering to the pasta, and we don’t want that!!! So make sure the Tuna’s as dry as possible!!
• Make the salad ahead of time: Salad taste better when you give all the ingredients time to marry. Try to prepare the salad the night before or at least 8 hours before you plan on serving it. It’ll taste much better.

Serving suggestions:

• Baked Steak And Red Potatoes: You can never go wrong with tuna salad served alongside some tender savory steak. The combination of savory steak flavors and creamy tuna is definitely something to desire..
• Juicy Whole Oven-Roasted Chicken Recipe: Chicken, I don’t care if it’s fried, baked, or grilled goes great with tuna macaroni salad. I think it’s that mayo and meat combo that makes it HIT!
• BBQ: I don’t care if you’re talking grilled BBQ chicken, baked BBQ chicken, or ribs, this goes great with ANYTHING BBQ but y’all already know this!!! I’m sure y’all already know BBQ and salad is the perfect union. It’s no surprise both are always brought to summer cookouts.

Storage

• How to store Tuna macaroni salad? Tightly seal the salad with plastic wrap or aluminum foil and store it in the refrigerator, or place it in a glass Tupperware bowl and make sure it’s tightly sealed with a lid. 
• Can you store tuna macaroni salad in the freezer? I wouldn’t recommend freezing this salad in particular. I don’t know how it can be of good quality after freezing and unthawling. This is best served and eaten after it’s made and not meant to be stored for days and weeks.

Frequently Asked Questions

• Do you have to use macaroni pasta? Not necessarily! But it is called “macaroni” salad for a reason! But if you like the dressing and would like to use these ingredients with another type of pasta, go for it!!!
• How long does Tuna macaroni salad last? 4 days… after 4 days, salads rarely taste the same or as good to me. They aren’t meant to last long and it’s so good I don’t think it will. Lol!
• How do you double the recipe? You can do this by simply doubling the amounts of everything, except for maybe the water. You can stick with the same amount of water to boil the pasta. It’s that simple.

Other salads you might like:

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

Cooking Utensils You’ll Need:

These are all the cooking utensils you’re gonna need to prepare this recipe. Make sure have as many as possible to make the preparation process easy.

• 2 Pots: Make sure you have 2 pots, a small one to boil the eggs and a medium to large pot to boil the pasta.
• Knife: You’ll need a sharp knife to do your chopping.
• Big Spoon: A big spoon to stir and fold everything in.
• Colander: Have a colander on hand to strain the pasta once it’s done boiling.
• Large Mixing Bowl: You’ll also need a large mixing bowl to make the salad in and store the salad.
• Measuring Cup: If you want to follow the recipe to a T, it’s good to have a measuring cup to accurately measure the mayo.
• Measuring Spoons: You will also need measuring spoons to accurately measure the seasonings as well.

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

It’s getting hot, and I know y’all are gonna want some salad recipes to make for this summer cookouts. This tuna macaroni salad is the bomb and one of the best tuna macaroni salad recipes you’re gonna find online.

So I’m begging y’all to give it a shot and make sure you subscribe so you never miss a recipe! And if you like this salad, share your thoughts below in the comment section and give us 5 stars, it helps us a lot in these Google streets! Lol!

Enjoy, later!
PBJ~

THE BEST Tuna Macaroni Salad Recipe EVER (With Video)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews

• Author: PhillyboyJay
• Prep Time: 20 Mins
• Cook Time: 20 Mins
• Total Time: 40 Mins
• Yield: 8
• Category: Salad
• Cuisine: American

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Description

This tasty, creamy tuna macaroni salad recipe is made with tuna, eggs, pickles, and various chopped vegetables. It’s the perfect salad for summer cookouts and tastes great with ribs, chicken, and anything BBQ!

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Ingredients

• 8 oz Elbow Macaroni
• 2 Qts Water + 1 Tsp Salt
• (2) 5 oz Canned Chunk Light Tuna In Water
• 3 Large Eggs (1 for decoration purposes)
• 2 Tbs Red Onions, finely chopped
• 2 Tbs Celery, finely chopped
• 2 Tbs Dill Pickles, finely chopped
• 1 Tbs Green Bell Peppers, finely chopped
• 1 Tbs Red Bell Peppers, finely chopped
• 2 Cups Hellman’s Mayo
• 1/4 Cup Sweet Relish
• 1 Tbs Mustard
• 1 Tbs Sugar
• 2 Tsps Old Bay Seasoning
• 1 Tsp Salt
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Black Pepper
•  Paprika (For decoration purposes)
•  Parsley Flakes (For decoration purposes)

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Instructions

1. Fill a large pot with cool water, add 1 tsp of salt, and place it over high heat.
2. Add the eggs to a small pot and fill with enough water to cover the eggs by 1 inch and place over high heat.
3. After 10 minutes, or once the water in the large pot comes to a boil, add the pasta, and stir well. Boil the pasta for 10 minutes then strain the water immediately.
4. Once the pot of eggs come to a boil, boil the eggs for 15 minutes. Afterward, place them in a bowl of cool water to chill.
5. Meanwhile, open and strain as much water from the cans of tuna, chop the tuna into small pieces, then set aside.
6. Chop the onion, celery, pickles, and peppers into small pieces.
7. Once the eggs chill, remove the shell, smash the yolks, and chop the whites into small pieces. (Only use 2 of the 3 eggs here)
8. Get a large mixing bowl, add in the macaroni, tuna, chopped vegetables, and chopped eggs.
9. Add seasonings, then stir well.
10. Then add in the mayo, relish, and mustard and stir well.
11. For decoration purposes, slice the remaining egg into 6-8 circular pieces, place over salad, then garnish with paprika and parsley.
12. Cover the salad with plastic wrap, then set in the refrigerator to chill. 

Notes

Garnishing the salad with Paprika and Parsley flakes is optional and how much you use is completely up to you. 

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Nutrition

• Serving Size: 8