Tuna Macaroni Salad Classic (Printable Version)
# What You’ll Need:
01 -
1 pound elbow macaroni
02 -
10-12 ounces tuna packed in water, drained
03 -
4 tablespoons sweet pickle relish
04 -
1 cup chopped celery
05 -
2 tablespoons chopped red onion
06 -
1 cup frozen peas, cooked and cooled
07 -
4 hard-cooked eggs, chopped
08 -
1-2 teaspoons prepared mustard
09 -
1 cup mayonnaise, or more as needed
10 -
Salt and pepper to taste
# Steps to Follow:
01 -
Cook macaroni to al dente following directions on the package. Drain and rinse in a colander and drain well. Cool to at least room temperature, or in the fridge.
02 -
In a large bowl, combine tuna, celery, onion, eggs, and peas. Season with a little salt and pepper. Stir in cooked macaroni.
03 -
In a small bowl, stir together mustard, mayonnaise, and pickle relish. Pour dressing over the macaroni mixture and stir to coat completely. Taste and add salt and pepper if needed.
04 -
Store in a tightly sealed container for up to 3-5 days. If salad seems dry, add a couple of tablespoons of mayonnaise to moisten before serving.
# Additional Notes:
01 -
You can prepare the salad up to a day in advance. Cover tightly and store in the refrigerator. Adjust mayonnaise before serving if necessary.
02 -
For leftovers, store in an airtight container in the fridge for up to 3-5 days. Avoid freezing as the texture may change.