Tuna Macaroni Salad
Old-fashioned tuna macaroni salad is known for its vibrant flavors. This one has plenty of tuna and chopped egg along with a creamy, tangy dressing.
Servings: 8 people
Equipment
Ingredients
- 1 Pound elbow macaroni
- 1 Tablespoon olive oil
- 1 Cup mayonnaise
- 3 Tablespoons white vinegar
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon celery seed
- 2 Cans albacore tuna in water 5-Ounce cans, drained
- 3 eggs hard boiled and chopped
- ½ red onion small, finely diced
- 1 Cup peas frozen or canned
Instructions
- Cook macaroni according to package directions to al dente.
- Drain well, then drizzle the pasta with the olive oil and set aside to cool.
- In a large bowl, whisk together mayonnaise, vinegar, salt, pepper and celery seed until combined.
- Add cooled pasta, tuna, hard-boiled eggs, onions and peas.
- Toss until fully combined.
- Cover and refrigerate for an hour or until you’re ready to serve.
Notes
Don’t overcook the macaroni: Overcooked pasta can become mushy once it's soaked up more of the dressing.
Cool the macaroni completely: Warm pasta can loosen the mayonnaise and make the salad greasy.
Drain the tuna well: Water from the cans will dilute the dressing. I like to tip the tuna into a fine mesh sieve and mush it against the sieve with a wooden spoon. You'll be surprised how much liquid comes out when doing this!
Remove excess water from the peas: Thaw and dry frozen peas or drain canned peas before mixing them into the salad, for the same reason again!
Check the seasoning later: Taste the salad once it has chilled and add more salt or black pepper if needed. Sometimes I think it tastes good before the chill but then afterwards it needs a little more seasoning.
Cool the macaroni completely: Warm pasta can loosen the mayonnaise and make the salad greasy.
Drain the tuna well: Water from the cans will dilute the dressing. I like to tip the tuna into a fine mesh sieve and mush it against the sieve with a wooden spoon. You'll be surprised how much liquid comes out when doing this!
Remove excess water from the peas: Thaw and dry frozen peas or drain canned peas before mixing them into the salad, for the same reason again!
Check the seasoning later: Taste the salad once it has chilled and add more salt or black pepper if needed. Sometimes I think it tastes good before the chill but then afterwards it needs a little more seasoning.
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