This tuna macaroni salad is a nostalgic favorite packed with tender pasta, flaky tuna, crisp veggies, and creamy dressing. It’s an easy make-ahead dish perfect for picnics, potlucks, or quick lunches.
If you’re looking for another delicious pasta salad, try my classic macaroni salad, perfect for summer barbecues!
Jessica’s Recipe Science
- Canned solid white Albacore tuna has a milder flavor and holds its shape, adding a firm, flaky texture to the salad.
- Marinate the macaroni, tuna, and vegetables with lemon juice and sweet relish for 5 minutes to let the pasta absorb the flavors.
- Hard-boiled eggs add creaminess from the yolks, slightly thickening the dressing.
Featured Comment 2
“This is so, so good! The only thing I left out was the sweet relish, but this went really well with the smoked ribs I made. My new go-to recipe for mac salad. Delicious!”—Don
Why It Works
Tuna macaroni salad is a comforting, make-ahead dish that combines protein, pasta, and colorful veggies in one creamy bite. It’s perfect for picnics, potlucks, or meal prep when you need something easy and satisfying. Cooking the pasta just a little softer than al dente gives it that classic, comforting texture and helps it soak up the dressing. A quick rinse under cold water stops the cooking and keeps the mayo from turning greasy, so your salad stays smooth and creamy.
I use white canned albacore tuna because of its firm texture and mild taste, which holds up when mixed. I also add chopped hard-boiled eggs, as the yolks give the dressing extra richness while the whites add a soft, tender bite. A little sweet relish, lemon juice, and red onion help brighten things up and balance the richness. The combination of mayo and sour cream creates a tangy, velvety dressing that thickens beautifully in the fridge.
Jump To a Section
Ingredients You’ll Need
- Tuna: I add 20 ounces (about 2 cups) of canned white albacore tuna in water to make this a hearty pasta salad. Drain the liquid to avoid diluting the dressing. You can rinse the tuna for a less fishy taste.
- Pasta: I use a pound of elbow macaroni to make a traditional tuna macaroni salad. Some brands sell macaroni with ridges on the surface to help the dressing stick. I use that variety for my Hawaiian macaroni salad.
- Vegetables: Chopped celery and red onion add a refreshing crunch.
- Peas: I use frozen green peas as a quick way to add extra protein and a hint of sweetness. They are blanched and flash-frozen, so they must be warmed in hot water and drained.
- Relish: Sweet pickle relish adds a tangy-sweet flavor and a touch of white vinegar, which helps season the pasta and brighten the overall taste.
- Lemon: Lemon juice brightens the flavors and balances the richness. Its acidity also helps neutralize any fishy notes from the tuna, resulting in a cleaner-tasting salad.
- Seasoning: Kosher salt enhances the savory taste of the pasta and dressing, while black pepper adds mild heat to the creamy dressing.
- Sour Cream: Sour cream adds a tangy flavor and creamy texture, helping to lighten the richness of the mayonnaise.
- Mayonnaise: Mayonnaise adds rich creaminess and built-in seasoning from its blend of egg, oil, and vinegar, creating a smooth sauce that clings to the pasta.
- Eggs: Hard-boiled eggs add richness from the yolks and a soft bite from the whites. You can easily omit them or slice a few to use as a simple garnish on top.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This tuna macaroni salad recipe is easy to customize! Try these tasty options:
- Tuna Swaps: Use canned light tuna if you prefer a stronger fish flavor and softer texture that blends into the sauce like making tuna salad. You can also use leftover cooked tuna in the salad. Canned salmon also works well!
- Pasta Substitutes: Instead of macaroni noodles, try other types of pasta, such as ditalini, rotini, shells, penne, or farfalle.
- Pea Swaps: Canned peas can be used, but will have a mushier texture. If fresh peas are being used, cook them in salted water and chill them in ice water before using them.
- Sour Cream Swap: You can use plain Greek yogurt, cream fraiche, or all mayonnaise.
- Seasoning: Add garlic powder, onion powder, Dijon mustard, sweet or smoked paprika, or celery seeds.
- Relish Swaps: Incorporate chopped dill pickles, pickled jalapenos, or pickled red onions. Capers add bursts of tangy flavor! Add some honey or sugar to balance the sour taste.
- Herbs: Add fresh herbs like parsley, dill, basil, tarragon, or dried Italian seasoning.
- Make it Spicy: Add cayenne, chipotle, Sriracha, or chili paste for some heat.
- Add More Vegetables: Add diced bell peppers, corn, cucumber, tomatoes, or avocado.
- More Protein: Add shreds or cubes of cheddar cheese, diced chicken, turkey, or smokey bacon pieces.
How to Make Tuna Macaroni Salad
Step 1: Cook the Pasta
Salting the pasta water seasons the noodles from the inside out. Once you learn how to cook pasta slightly past al dente, the tenderness allows the creamy dressing to absorb without becoming mushy.
Step 2: Drain and Cool
Rinsing the pasta with cold water immediately stops cooking, preventing it from becoming overly soft. It also cools the surface quickly before mixing with the mayonnaise dressing to prevent a broken sauce.
Step 3: Add the Tuna and Vegetables
Mixing the pasta with the tuna, vegetables, relish, and seasonings before adding the dressing gives the ingredients time to absorb the salt, acid, and aromatics, building deeper flavor.
Tips for Perfect Execution: Letting the mixture sit allows the salt and acid to draw out excess moisture from the vegetables, slightly softening their texture and reducing the risk of watering down the dressing. At the same time, the pasta begins to absorb the flavorful liquids, resulting in a more evenly seasoned bite.
Step 4: Add the Dressing and Peas
Stirring in the mayonnaise, sour cream, and chopped eggs creates a stable emulsion, giving the salad a rich, creamy texture. Frozen peas are my top choice because they are already blanched. However, some brands cook them more than others; therefore, taste to ensure they are tender after thawing with hot water before adding them to the salad.
Pro Tip: Chilling the salad allows the fats to firm up and the starches in the pasta to absorb more moisture, naturally thickening the dressing and enhancing flavor.
Step 5: To Serve
Right before serving, sprinkle on a little black pepper for extra flavor. Some fresh parsley can also add a nice pop of color!
Frequently Asked Questions
Start by cooking the pasta just past al dente so it’s tender and ready to soak up the dressing. Rinse it with cold water to stop cooking and prevent the mayo from breaking. Use high-quality canned tuna—white for firm flakes or light for a bolder flavor—and mix in crunchy celery, sweet peas, and tangy relish for texture and balance. A combination of mayonnaise and sour cream creates a creamy and tangy dressing. Let the salad chill so the flavors meld and thicken the sauce.
While elbow macaroni is a classic choice, you can use other short pasta shapes like rotini, shells, or penne—choose one with ridges or curves to help hold the creamy dressing. Just cook it slightly past al dente for the best texture in the salad.
For the best texture, I recommend using white (albacore) tuna packed in water—it’s firm, mild, and holds its shape well when mixed. If you prefer a bolder, more savory flavor, chunk light tuna is a great option and blends more evenly into the salad.
Yes, tuna macaroni salad is great for making ahead. It actually tastes better after chilling, as the flavors meld and the dressing thickens. You can make it up to five days in advance or store any leftovers in the refrigerator for the same amount of time; just give it a good stir before serving.
More Pasta Salads
If you tried this Tuna Macaroni Salad, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tuna Macaroni Salad
Ingredients
- 4 quarts water
- 4 teaspoons kosher salt, divided
- 1 pound elbow macaroni
- 20 ounces canned white albacore tuna, drained
- ½ cup celery, finely chopped
- ⅓ cup red onion, finely chopped
- ½ cup sweet relish
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 large hard-boiled eggs, chopped
- 1 cup frozen peas, thawed with hot water, drained
Instructions
- Cook the Pasta – In a large pot, bring water to a boil. Stir in 1 tablespoon of salt until dissolved. Cook the pasta until slightly softer than al dente, about 8 to 9 minutes.
- Drain and Cool – Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add pasta to a large bowl.
- Add the Tuna and Vegetables – Stir in the tuna, celery, red onion, relish, lemon juice, 1 teaspoon salt, and black pepper. Allow the mixture to sit for 5 minutes.
- Add the Dressing and Peas – Stir in mayonnaise, sour cream, eggs, and peas, until combined. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. The salad dressing will become thicker when chilled.
- To Serve – Garnish the tuna macaroni salad with black pepper before serving.
Recipe Video
Notes
- Recipe Yield: About 15 cups
- Serving Size: About 1 cup
- Less Fishy Taste: Rinse the tuna in a colander with cold water, drain well.
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Don says
This is so, so good! The only thing I left out was the sweet relish, but this went really well with the smoked ribs I made. My new go-to recipe for mac salad. Delicious!
Jessica Gavin says
Whoo-hoo! Thank you so much for making the tuna macaroni salad recipe, Don! Sounds perfect with ribs!