This tuna macaroni salad is delicious and quick to make with ingredients you already have in your pantry. It makes the perfect side dish for sandwiches, grilled chicken, tofu, pork or any of your favorite grilled foods. Include it as part of your bento lunch along with a spam musubi or katsu sando.
I love crispy bits of celery in my salads though you can leave it out if it’s not your thing. That goes for the onion as well. When using them raw, I go for sweet onions that have a more subtle flavor than their yellow or red counterparts.
You may use sweet relish right out of the jar or chop bread and butter pickles for a chunkier, crisper texture.
Serve the salad after it has chilled for at least 3 hours. Everyone will enjoy this summertime side dish.
- 8 ounces elbow macaroni
- 1 can (5 ounce) tuna in water, drained
- 1 hard boiled egg, peeled and smashed with a fork
- ¾ cup mayonnaise
- ¼ cup chopped bread and butter pickle chips or sweet relish
- 1 tablespoon Dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped celery
- 2 tablespoons sweet onion, finely chopped
- paprika for garnish
- Bring a large pot of well-salted water to a boil and cook the macaroni according to package instructions. For this salad you don't want the pasta to be al dente, but fully cooked. Drain, rinse with cold water until the pasta is cool. Pour pasta onto a clean kitchen towel or a few stacks of paper towels to dry thoroughly.
- Meanwhile, mix the mayonnaise with the chopped pickles or sweet relish, Dijon mustard, onion powder, and pepper. In a large mixing bowl, combine the cooked macaroni with the tuna, egg, celery and onion. Fold in the mayonnaise dressing until macaroni is evenly coated.
- Taste and add kosher salt and more mayonnaise as needed. Cover and refrigerate for a least 3 hours until well chilled. Sprinkle with paprika before serving.
- Notes: Salad can be made 1 day in advance (keeps well for 3 days). Double the recipe to feed a larger crowd.