Tuna Macaroni Salad Recipe
User Reviews
5.0
12 reviews
Excellent
Tuna Macaroni Salad Recipe
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My Tuna Macaroni Salad Recipe is packed with tuna, herbs, vegetables, and pasta in a mustard-mayo dressing, making it the ultimate side dish.
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Ingredients
- 4 shelled small-diced hard boiled eggs
- 1 pound of cooked chilled, and drained elbow macaroni
- ½ peeled and small diced red onion
- 4 ribs small diced celery
- 1 finely minced garlic clove
- 1 ½ tablespoons minced fresh dill
- 3 tablespoons small diced dill pickles
- 3 tablespoons small diced bread and butter pickles
- 2 tablespoons minced capers
- 1 pound Drained canned tuna
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- Juice of ½ lemon about 1 ½ to 2 tablespoons
- 1 cup peas optional
- coarse salt and freshly cracked pepper to taste
Instructions
- Make the hard-boiled eggs. Slice them, and set them to the side.
- Boil the macaroni in a large pot of boiling salted water until al dente.
- Drain the pasta and run under cold water until cool.
- Pour the pasta into a large bowl along with the onion, celery, garlic, pickles, capers, dill, tuna, mayonnaise, mustard, lemon juice, sliced eggs, salt, pepper, and optional peas.
- Mix everything until completely combined. Adjust the seasonings with salt and pepper.
- Serve with optional additional whole capers and fresh dill.
Notes
- The key for making my tuna macaroni salad to let it chill for at least 30 minutes before serving. I’ve made it a few times when I was in a rush and served it right away, but when I give it that little extra time in the fridge, the flavors really come together and taste so much better.
- Use chilled pasta: I always make sure to rinse and cool the pasta completely after cooking. This keeps it from soaking up too much dressing and getting mushy.
- Drain the tuna well: I drain the canned tuna thoroughly before adding it to the salad. This keeps the dressing from getting watery and helps the flavors stay rich and creamy.
- Chop everything small: I like to dice the veggies and eggs small so they mix evenly throughout the salad.
- Taste and adjust: Once everything is mixed, I always taste the salad and adjust the salt, pepper, or lemon juice.
- Make-Ahead: For freshness, you can make this salad up to one day ahead. You may need to drain slightly, add more mayonnaise, and re-season before serving.
- How to Store: Cover and refrigerate the tuna macaroni salad for 3 days. It will not freeze.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
23g
(8%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
32mg
(11%)
Sodium
496mg
(21%)
Potassium
291mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
315IU
(6%)
Vitamin C
9mg
(10%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 32mg | 11% |
| Sodium | 496mg | 21% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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