Tuna Macaroni Salad
Yield: 15 servings
Calories: 359kcal
I love making tuna macaroni salad because it's a delicious and satisfying dish that comes together quickly, and it's a versatile meal perfect for any occasion.
Ingredients
- 4 quarts (946 ml) water
- 4 teaspoons (12 g) kosher salt, divided
- 1 pound (454 g) elbow macaroni
- 20 ounces (567 g) canned white albacore tuna, drained
- ½ cup (64 g) celery, finely chopped
- ⅓ cup (54 g) red onion, finely chopped
- ½ cup (129 g) sweet relish
- 2 tablespoons (30 ml) lemon juice
- ¼ teaspoon black pepper
- 1 ½ cups (360 ml) mayonnaise
- ½ cup (120 ml) sour cream
- 2 large hard-boiled eggs, chopped
- 1 cup (132 g) 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.
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
Calories: 359kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 478mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 3mg
Recipe Link
Recipe Video