Tuna Macaroni Salad
 
 
Adapted from NYT Cooking
Author:
Serves: 6
Ingredients
  • 8 ounces elbow macaroni
  • 1 can (5 ounce) tuna in water, drained
  • 1 hard boiled egg, peeled and smashed with a fork
  • ¾ cup mayonnaise
  • ¼ cup chopped bread and butter pickle chips or sweet relish
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped celery
  • 2 tablespoons sweet onion, finely chopped
  • paprika for garnish
Preparation
  1. Bring a large pot of well-salted water to a boil and cook the macaroni according to package instructions. For this salad you don't want the pasta to be al dente, but fully cooked. Drain, rinse with cold water until the pasta is cool. Pour pasta onto a clean kitchen towel or a few stacks of paper towels to dry thoroughly.
  2. Meanwhile, mix the mayonnaise with the chopped pickles or sweet relish, Dijon mustard, onion powder, and pepper. In a large mixing bowl, combine the cooked macaroni with the tuna, egg, celery and onion. Fold in the mayonnaise dressing until macaroni is evenly coated.
  3. Taste and add kosher salt and more mayonnaise as needed. Cover and refrigerate for a least 3 hours until well chilled. Sprinkle with paprika before serving.
  4. Notes: Salad can be made 1 day in advance (keeps well for 3 days). Double the recipe to feed a larger crowd.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2022/04/21/tuna-macaroni-salad/