Tuna Macaroni Salad

If you’re anything like me, you’ve spent summers chasing the perfect picnic dish—something creamy enough to feel indulgent, bright enough to cut through the heat, and sturdy enough to survive a bit of jostling on the way to the park. Enter this Tuna Macaroni Salad: a humble hero that blends tender elbow macaroni, flaky tuna, crisp peas, and hard-boiled eggs in a tangy, zesty dressing. It’s the ultimate “make-ahead” side that actually gets better with time, and with just a few pantry staples, you can have it chilling in your fridge within half an hour.

I first stumbled upon this recipe back in college, when midterms collided with my lofty dreams of home-cooked meals. Between study sessions, I whipped up a batch of Tuna Macaroni Salad that lasted me days—breakfast, lunch, and even a late-night snack. Somehow, the simple combination of mayo, pickle relish, and a squeeze of fresh lemon managed to feel both comforting and invigorating, fueling me through exams and beyond.

Over the years, I’ve tweaked this recipe to add more color, texture, and flavor. A finely diced shallot adds a hint of sweetness and bite; celery seed brings a subtle earthiness; and peas sneak in a pop of green that makes every forkful feel fresh. Whether you’re packing it for a potluck, serving it alongside grilled chicken, or enjoying it all on its own, this Tuna Macaroni Salad never fails to hit the spot.

Ingredients You’ll Need

Before we dive into the steps, gather everything on your counter:

• 16 oz elbow macaroni

• 1 cup mayonnaise

• ½ cup sweet pickle relish

• ½ Tbsp celery seed (adjust to taste)

• 1 tsp salt

• ½ tsp black pepper

• 1 Tbsp fresh lemon juice

• 3 (5 oz) cans tuna in water, drained

• 3 hard-boiled eggs, chopped

• 1 shallot, finely diced

• 1 cup frozen peas, thawed

Feel free to peek at the “Notes” later for ideas on adding red bell pepper, celery, or swapping in Greek yogurt to lighten things up. But for now, let’s get started on the classic version.

Steps

1. Cook and cool the macaroni
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions—usually around 8–10 minutes—until al dente. You want tender but not mushy pasta, so keep an eye on it. Once it’s just tender, drain the macaroni in a colander and rinse under cold running water until completely cool. Give it a good shake to remove excess water, then set aside. Cooling the pasta quickly prevents it from soaking up all the dressing later.

2. Whisk up the dressing
While the pasta cools, grab a large mixing bowl and whisk together your mayo, sweet pickle relish, celery seed, salt, pepper, and fresh lemon juice. I like to start with a light hand on the celery seed—around ½ Tbsp—then taste and adjust. If you want a brighter zing, add an extra splash of lemon juice; for a sweeter, milder tone, up the relish by a few tablespoons. The goal is a creamy, smooth dressing that clings to every nook of your macaroni.

3. Fold in the tuna
Drain the canned tuna thoroughly, then add it to the bowl with your dressing. Use a spatula to gently break apart any large chunks and fold until every flake of tuna is coated in that tangy mixture. This step is crucial: you want the tuna evenly distributed so every bite has that savory seafood hit.

Bringing It All Together with Flavor and Texture

Now that your macaroni has been dressed in that tangy tuna mixture, it’s time to fold in the remaining ingredients that make this salad truly sing. In this section, we’ll add the eggs, shallot, and peas—plus share a handful of simple tips and variations to customize the texture, color, and flavor to your liking. Let’s dive right back in!

4. Add the eggs, shallot, and peas
With your tuna-coated macaroni resting in the bowl, gently fold in the chopped hard-boiled eggs, finely diced shallot, and thawed peas. I find that adding the eggs in larger chunks gives pockets of creamy richness, while the crisp shallot brings a bit of bite to every forkful. The peas add sweetness and that vibrant green pop we all love. Use a wide spatula or large spoon, and stir just until everything is evenly distributed—overmixing can smash the eggs or bruise the peas.

5. Season and chill
Once your mix-ins are incorporated, taste the salad for seasoning. Adjust salt, black pepper, or an extra squeeze of lemon juice if you want more tang. Then cover the bowl tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 2 hours. This resting period is where the real magic happens: the flavors marry, the dressing soaks into the pasta, and the salad develops depth. If you can plan ahead, letting it chill for 4–6 hours—or even overnight—yields an even more harmonious bite.

6. Final stir and serve
Before serving, give the salad one last gentle stir to fluff everything up. If the dressing looks a bit stiff, you can thin it with a teaspoon or two of cold water or extra lemon juice. For presentation, transfer the salad to a pretty serving bowl and garnish with a sprinkle of chopped fresh parsley or dill. The green herbs not only add a burst of color but also lift the overall brightness of the dish.

Tips & Variations for Every Palate

• Boost the crunch: Stir in ¼ cup finely chopped celery, red bell pepper, or even a handful of diced cucumber for extra texture. These crunchy veggies cut through the creaminess and make each bite more interesting.

• Lighten it up: For a lower-fat option, swap half of the mayonnaise for plain Greek yogurt. You’ll still get that creamy mouthfeel, but with more protein and tang.

• Make it Mediterranean: Replace the sweet pickle relish with chopped cornichons or capers, and add a handful of halved cherry tomatoes and black olives. Finish with a drizzle of extra-virgin olive oil instead of more mayo.

• Spice it up: If you like a little heat, mix in ½ tsp of smoked paprika or a few dashes of hot sauce. A pinch of crushed red pepper flakes also works wonders.

• Herbaceous twist: Fold in a tablespoon each of chopped fresh dill, chives, or basil. Fresh herbs bring a garden-fresh quality that’s especially lovely in spring and summer.

• Protein parade: Beyond tuna, you can swap in cooked, diced chicken breast or shredded rotisserie chicken for a different flavor profile—and still follow the same steps.

Storage and Make-Ahead Advice

Because this salad actually improves with time, it’s a superstar make-ahead dish. Store any leftovers in an airtight container in the fridge for up to 3 days. If you notice the dressing thickening too much, stir in a splash of water or lemon juice to revive its creaminess. For picnics or potlucks, pack the macaroni and dressing separately—then toss just before serving to keep it extra fresh and prevent the pasta from becoming mushy during transit.

1. Can I use fresh peas instead of frozen?
Absolutely! Fresh peas bring a sweeter, more tender bite. Blanch them in boiling water for 1–2 minutes, then plunge into ice water to preserve color and texture before folding them into the salad.

2. What’s the best way to boil eggs for perfect yolks?
Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath immediately to stop cooking—this makes peeling a breeze and keeps yolks a beautiful, pale yellow.

3. How do I prevent the pasta from sticking together?
Stir the macaroni occasionally during the first minute of boiling to prevent sticking. As soon as it’s al dente, drain and rinse under cold running water—this not only stops the cooking but washes away excess starch that can make pasta gummy.

4. Can I substitute Greek yogurt for all of the mayonnaise?
You can, but be aware that yogurt is tangier and less rich. A 50/50 blend of Greek yogurt and mayo gives you creaminess with a lighter feel. If you go 100% yogurt, you might want to increase the relish or lemon juice slightly to balance the flavor.

5. What’s the best way to store leftovers?
Transfer the salad to an airtight container and refrigerate. It will keep well for up to 3 days. If it seems dry when you reheat it at room temperature, stir in a teaspoon of water or lemon juice to revive the dressing.

6. Can I swap the tuna for another protein?
Yes! Cooked, shredded chicken or canned salmon both work beautifully. If you’re using chicken, you might add a teaspoon of Dijon mustard to the dressing for extra depth.

7. How can I make this recipe gluten-free?
Simply substitute your elbow macaroni for a gluten-free pasta of choice—rice, chickpea, or lentil-based noodles all absorb the dressing nicely and maintain a good bite.

Conclusion

There you have it: a make-ahead, crowd-pleasing Tuna Macaroni Salad that’s equal parts creamy comfort and bright, zesty flavor. Whether you’re packing it for a picnic, serving it at a family barbecue, or simply craving an easy weeknight meal, this recipe adapts to your pantry and your taste buds. Remember, the magic happens in the chilling time—so don’t rush it. As the salmon-sweet peas, briny relish, and lemony dressing meld together, what emerges is a dish that feels downright gourmet despite its simple ingredients.

Now it’s your turn. Head to the kitchen, crank up your favorite playlist, and give this salad a whirl. Feel free to riff on the base recipe—maybe toss in some fresh herbs, swap proteins, or dial up the heat with a pinch of red pepper flakes. Then come back and let me know how it went! Share your favorite add-ins in the comments below, and don’t forget to tag a friend who needs a new go-to picnic side. Happy cooking!

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