Tuna Macaroni Salad

5 from 3 votes

Tuna Macaroni Salad combines the elbow macaroni, canned tuna, hard-boiled egg, pickles, onions, and green peas tossed in a tangy brine and finished with creamy mayonnaise. This is the perfect side for anything from the grill, but also excellent on its own!

Prep Time5

Cook Time10

refrigerator time12

Total Time12 15

Course: Side Dish

Cuisine: American

Servings:

Author: James Delmage

Ingredients

For the brine

1/3 cup (80ml) white vinegar
3 tablespoons (45ml) water
1/3 cup (65g) sugar
3 tablespoons (45ml) neutral oil
1 1/4 teaspoons fine sea salt
1/4 teaspoon white pepper

Remaining ingredients

1 pound (454g) elbow macaroni
2 5-ounce cans albacore tuna in water well drained
4 hard boiled eggs chopped
1/2 cup (45g) diced red onion
1 cup (170g) peas
1/2 cup (75g) chopped dill pickles
1 cup (240g) mayonnaise plus more to achieve a smooth consistency

Instructions

For the brine

In a large bowl, whisk together all of the brine ingredients and set aside.

For the macaroni salad

Bring a large pot of salted water to boil and cook elbow macaroni to al dente. Drain and run the macaroni under cold water to cool it off and stop the cooking process.
Whisk the brine again then add the elbow macaroni, drained tuna, hard-boiled eggs, onion, peas, and pickles. Mix well to coat. At this time it is best to refrigerate overnight so that the flavors absorb.
The next day, add the mayo and mix well again. Add more mayo as required to get a creamy consistency. Taste test and season with salt and pepper to taste. Enjoy!

Notes

Servings. Makes 12 moderate-sized servings as a side dish or about 4-6 for a full meal.
Flavor. The key to getting great flavor is the brine. If you can wait let the macaroni sit in the brine overnight before mixing with mayo.
Leftovers. Tuna Macaroni salad can be saved for up to 5 days and taste even better after a few days.

Nutrition

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