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This tuna macaroni salad recipe has been a cornerstone of my summer gatherings for years. The perfect balance of creamy, tangy, and savory flavors makes it a crowd-pleaser that disappears quickly at every potluck.
I first made this tuna macaroni salad when I needed something quick for an impromptu backyard barbecue. It was such a hit that my brother-in-law requested I bring it to every family gathering afterward.
Ingredients
- Elbow macaroni: Provides the perfect shape to hold the creamy dressing
- Mayonnaise: Creates the creamy base that brings everything together
- Sweet pickle relish: Adds tanginess and subtle sweetness that balances the savory tuna
- Celery seed: Brings a distinctive flavor that elevates this from ordinary to extraordinary
- Tuna: Packed in water, keeps the salad light and protein rich
- Hard-boiled eggs: Add richness and extra protein making this more substantial
- Shallots: Offer a milder and more elegant flavor than regular onions
- Frozen peas: Provide a pop of sweetness and bright color
How To Make Tuna Macaroni Salad
- Cook the pasta:
- Boil the elbow macaroni according to package directions until al dente, about 8 minutes. Be careful not to overcook as the pasta will continue to absorb moisture from the dressing.
- Prepare the dressing:
- In a large bowl, whisk together mayonnaise, sweet pickle relish, celery seed, salt, pepper, and fresh lemon juice until completely combined. The lemon juice brightens all the flavors and cuts through the richness.
- Add the protein:
- Fold in the well-drained tuna, breaking up any large chunks to ensure even distribution throughout the salad.
- Combine components:
- Drain the cooked pasta and rinse under cold water until completely cooled, stopping the cooking process and removing excess starch. Add the cooled pasta to the dressing mixture.
- Add the mix-ins:
- Gently fold in the chopped hard-boiled eggs, diced shallot, and thawed peas. The residual warmth from the pasta will slightly warm the peas to the perfect temperature.
- Chill thoroughly:
- Cover the bowl with plastic wrap and refrigerate for at least two hours, allowing the flavors to meld together. This waiting period is crucial as the pasta absorbs the flavors of the dressing.
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The celery seed is truly the secret ingredient in this recipe. I once made it without when I ran out and my husband immediately noticed something was missing. That tiny seed packs an enormous flavor punch that really makes this salad special.
Storage Tips
This tuna macaroni salad will keep beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after the first day as they continue to develop and meld together. If the salad seems to dry out after sitting, which can happen as the pasta absorbs the dressing, simply stir in a tablespoon or two of mayonnaise or a splash of milk to refresh it before serving.
Ingredient Substitutions
This recipe is wonderfully adaptable to what you have on hand. Try canned salmon instead of tuna for a different flavor profile. Greek yogurt can replace some or all of the mayonnaise for a tangier, lighter version. Red onion works in place of shallots, though the flavor will be more pronounced. Diced celery, fresh or frozen corn, or diced bell peppers can supplement or replace the peas depending on your preferences.
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Serving Suggestions
This tuna macaroni salad makes an excellent main dish for lunch served on a bed of lettuce with some crusty bread on the side. For dinner, pair it with grilled vegetables or a simple green salad. At potlucks or picnics, it complements other classics like fried chicken, deviled eggs, and watermelon. For a beautiful presentation, serve it in a glass bowl garnished with sliced hard-boiled eggs, paprika sprinkle, and fresh herbs.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with shells, penne, or any short pasta you prefer.
- → How long should I chill tuna macaroni salad?
Chill the salad for at least 2 hours to allow flavors to meld and for the salad to cool completely.
- → Can I make tuna macaroni salad in advance?
Yes, you can prepare it a day in advance. Just store it in an airtight container in the fridge and give it a good stir before serving.
- → What can I use instead of sweet pickle relish?
If you don’t have sweet pickle relish, you can use chopped dill pickles for a tangier twist or omit it entirely.
- → Can I add extra vegetables to this dish?
Absolutely! Add diced bell peppers, carrots, or celery for added crunch and flavor.
- → How can I make this lighter or healthier?
Use a light or reduced-fat mayonnaise, or substitute Greek yogurt for some of the mayo to cut calories while maintaining creaminess.