Description
This delicious, creamy Tuna Macaroni Salad is packed with tuna, hard-boiled eggs, crunchy pickles, and fresh veggies. It’s the ultimate side dish for summer—whether you’re firing up the grill for BBQ chicken, ribs, or burgers, this is the salad that’ll have everyone asking for seconds
Ingredients
- 8 oz Elbow Macaroni
- 3.5 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)
Instructions
- Place a large pot and a medium pot over high heat.
- Add cold water to both.
- Add salt to the large pot of water, then stir well.
- Once the water in the large pot comes to a boil, add the macaroni..
- Once the water in the medium pot comes to a boil, add the eggs.
- Boil the pasta for 10 minutes and the eggs for 12-15 minutes.
- 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.)
- Once the eggs are done, set them aside in a cold bowl of water to chill.
- Open the cans of Tuna and strain the water.
- Finely chop the tuna.
- Chop the vegetables into small pieces.
- Remove the shells from the eggs, smash the yolks, and chop the whites into small pieces.
(Save one egg for the top.) - Add the macaroni to a large mixing bowl.
- Add in the seasonings, then fold well.
- Add in the chopped vegetables, eggs, and tuna, then fold well.
- Add in the mayo, relish, and mustard, then fold well!
- Slice the remaining egg into 5 pieces, and set them on top.
- Top with paprika and parsley flakes, and BOOM… you’re all done!!
- Cover the salad with plastic wrap and refrigerate to chill.
Notes
- Make it the night before: For the absolute best results, make this salad the night before serving. Letting it sit in the fridge overnight gives the tuna, mayo, relish, and seasonings time to marry, turning a good salad into a great one.
- Keep the pasta al dente: Do not overcook your macaroni! Boil until it’s tender but still has a firm bite. Because the macaroni will naturally soften as it sits and absorbs the creamy dressing, starting with firm noodles keeps the salad from getting mushy.
- Don’t skip the cold rinse: The second 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 stay separate and don’t clump together.
- Dry your ingredients thoroughly: Water is the absolute enemy of a tuna macaroni salad! Make sure your macaroni is fully drained, your tuna is drained, and your rinsed vegetables are patted dry before mixing. Any leftover moisture will thin out your mayo and make the dressing watery.
- Finely chop the tuna: So it’s evenly distributed throughout the salad, chop it finely so you can taste it in every bite.
Nutrition
- Serving Size: 8
