Tuna Macaroni Salad Recipe
User Reviews
5
Tuna Macaroni Salad Recipe
Description
This Tuna Macaroni Salad Recipe brings together a mix of tender elbow macaroni with diced hard-boiled eggs, crisp red onion and celery, savory pickles (both dill and bread and butter), capers, fresh dill, and canned tuna. The dressing combines mayonnaise, Dijon mustard, and fresh lemon juice for a bright and creamy coating. Garlic is added for mild pungency, while black pepper and salt provide seasoning. After mixing all ingredients, allowing the salad to chill for at least 30 minutes enhances the melding of flavors and texture harmony. The inclusion of optional peas adds a pop of color and slight sweetness, balancing the savory components. Served cold, this salad works well as a side or light meal, accompanied by additional dill or capers for garnish.
Ingredients
- 4 shelled small-diced hard boiled eggs
- 1 pound of cooked chilled, and drained elbow macaroni
- ½ red onion peeled, small diced
- 4 celery rib small diced
- 1 garlic finely minced clove
- 1 ½ tablespoons dill minced fresh
- 3 tablespoons dill pickles small diced
- 3 tablespoons Bread and butter pickles small diced
- 2 tablespoons capers minced
- 1 pound canned tuna drained
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- lemon about 1 ½ to 2 tablespoons, juice of ½ lemon
- 1 cup pea optional
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, 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
- Allow the salad to chill for at least 30 minutes to deepen flavors before serving.
- Rinse and cool the pasta thoroughly after cooking to prevent it from becoming mushy.
- Drain canned tuna well to avoid watery dressing and maintain creaminess.
- Dice vegetables and eggs finely for even distribution and texture.
- Taste the salad after mixing and adjust salt, pepper, or lemon juice as needed.
- Prepare up to one day ahead for convenience; may need remixing and seasoning before serving.
- Store covered in the refrigerator for up to 3 days; do not freeze.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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