Tuna Macaroni Salad
This Tuna Macaroni Salad recipe is a classic favorite. Elbow macaroni, canned tuna, peas and a seasoned mayonnaise all combine for a family favorite!
A CLASSIC TUNA PASTA SALAD RECIPE
Tuna Macaroni Salad is a dish that doesn’t get a lot of credit. It’s one of those meals that most of us remember our Mommas making. It is economical and it makes a lot. I absolutely love to dig into a bowl of this stuff. It is one of my favorite comfort foods (besides The Best Potato Salad). This classic pasta salad really is an entire meal in one!
Our new favorite tuna mac! Have made several times now exactly as written and get so many compliments!
– Christy
FREQUENTLY ASKED QUESTIONS:
The basic ingredients are macaroni noodles, canned tuna, peas, relish and onion all tossed in a mayonnaise based dressing.
Shallot has a very light onion flavor and doesn’t overpower the other flavors. But you certainly can use an onion if you prefer.
Elbow macaroni is a traditional pasta shape to use for this recipe. However, you really could use any pasta shape you enjoy. Cavatappi or shell pasta would work great.
I only use canned tuna in water. Canned tuna in oil or any other flavors will change the consistency and texture of the tuna pasta salad.
Yes, Tuna Pasta Salad can be made ahead of time and stored in the fridge until ready to serve (about 24 hours in advance). In fact, I think that the flavors of the salad improve after a few hours or even overnight in the fridge.
It can be done but it is not recommended. The quality of the pasta deteriorates quite a bit once it is defrosted.
Tuna Pasta Salad can last for up to four days in the fridge if stored in an airtight container. However, it is important to note that the quality of the salad may start to degrade after a day or two.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- elbow macaroni – you can use any small shaped pasta.
- canned tuna – I prefer the canned tuna in water – not oil.
- shallot – you can use an onion but I prefer the light onion flavor of a shallot (it also gives it a touch of garlic flavor).
- mayonnaise – I like Hellman’s or Duke’s mayonnaise but you could use Miracle Whip if you really love it.
- sweet pickle relish – You can even make your own Sweet Pickle Relish, or if don’t like the sweet relish, leave it out or substitute with Dill Pickle Relish.
- celery seed – this adds a light celery flavor, you could substitute with finely diced celery.
- lemon juice – this brightens the overall flavor of the pasta salad as well as the tuna (you don’t taste it as a separate flavor).
- frozen peas – peas are frozen at peak ripeness and work perfect here but you could use drained canned peas as well.
HOW TO MAKE TUNA MACARONI SALAD
Cook macaroni according to directions on package. While pasta is cooking, drain cans of tuna well. Chop hard boiled eggs and shallot. In a separate bowl, combine mayonnaise, relish, celery seed, lemon juice, salt & pepper. Stir well to combine. Stir in tuna.
Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled. Pour drained macaroni into a large bowl.
Pour mayonnaise mixture onto pasta. Then add chopped eggs and shallot, followed by thawed peas. Stir well. Cover with plastic wrap and pop into the fridge for a couple of hours before serving.
Then enjoy!
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Originally published: October 2018
Updated & republished: March 2024
Tuna Macaroni Salad
Ingredients
- 16 ounce box elbow macaroni
- 1 cup mayonnaise
- ½ cup sweet pickle relish
- ½ Tablespoon celery seed (more or less, to taste)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon fresh squeezed lemon juice
- 3 (5 ounce) cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup frozen peas, thawed
Instructions
- Cook 16 ounce box elbow macaroni according to directions on package.
- In a separate bowl, combine 1 cup mayonnaise, 1/2 cup sweet pickle relish, 1/2 Tablespoon celery seed, 1 teaspoon salt, 1/2 teaspoon pepper and 1 Tablespoon fresh squeezed lemon juice. Stir well to combine.
- Stir in 3 (5 ounce) cans tuna packed in water, drained well.
- Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled. Pour drained macaroni into a large bowl.
- Pour mayonnaise mixture onto pasta.
- Then add 3 hard-boiled eggs, chopped and 1 shallot, diced, followed by 1 cup frozen peas, thawed. Stir well.
- Cover bowl with plastic wrap.
- Put bowl into the fridge for a couple of hours, then serve.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Letting the tuna pasta salad hang out in the fridge for a couple of hours really makes a difference. It helps the flavors to meld and just makes for a better tasting tuna macaroni salad.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Just made this and if you happen to really like tuna mac like I do then you will understand that this is a truly solid recipe. The subtle sweetness of the relish and the fresh pop of the peas really make the dish. Truly a great nostalgic revival addition to my collection. Thank you for posting.
What an amazing comment Adam! This made me so happy to read! Thank you SO much for taking the time to come back & comment!
I thought it was very good. I added fresh celery to my tuna salad, and I left out the fresh peas.
Delicious!!!
Hands down the best tuna macaroni salad I have ever had! Don’t tell my Grandma – hers was good but I think this was better. Ha! Thank you!
I thought this salad was very good!
Easy, great tasting, economical for a summer meal
I really like the flavors of relish and celery seed and lemon. I’ve always made old fashioned tuna salad and this is a welcome change.
Delicious Tuna Mac salad. the shallots,.lemon juice and peas make it better in my opinion. This is nowy go to recipe for tuna Mac salad. everyone that ate it thought it was delicious.
Thanks so very much Michelle!! I really appreciate you taking the time to come back and comment!
This is the one that everyone wants me to bring to a potluck. Perfect!
Love hearing that so much Tilly – thank you!!
You don’t need to thaw the peas; just put them in the strainer before you strain the hot pasta and kill two birds with one stone.
A must try
Thank you for this recipe. Just made it, and it is identical to one of my old-time summer favorites. I did make a few changes so it was closer to my mom’s. First, I used ditalini (although I am pretty certain my Midwestern mom never knew it by that name). Second, I left out the onion. Very good
Great recipe, easy to make and delicious, great Lent meal
Thanks so very much Susan!
Hubby and I enjoyed this salad. It’s a keeper!
Great receipe. easy to make.
Thank you Ronda!
Came out tasty! Thank you for the recipe. I’ll be back to try more recipes!