Tuna Macaroni Salad
Best Tuna Macaroni Salad: classic make-ahead recipe with mayonnaise, hard-boiled eggs, diced celery, onions, fresh herbs and plenty of tuna in every bite. Perfect for picnics, potlucks and weeknight meal
Servings: 6
Calories:
Ingredients
- 8 ounces macaroni or other short pasta cooked to al dente
- 2 5-ounce cans of tuna well drained
- 2 large eggs hardboiled, peeled and diced
- 1/2 cup mayonnaise or more to taste
- ½ cup chopped celery
- ¼ cup onion
- 1 ½ teaspoons fresh dill can use same amount of dry
- salt and black pepper to taste
Instructions
- Boil water in a large pot. Generously season with salt and cook pasta per package directions. Drain and rinse then transfer to a large bowl.
- Hard boil eggs. Cool, peel and dice.
- Add drained tuna, hard boiled eggs, mayonnaise, celery, onion and dill to the bowl with the macaroni. Season lightly with salt and black pepper.
- Blend thoroughly then taste and add any additional salt, pepper and mayonnaise to your preference. Cover and refrigerate at least an hour (2 for better flavor) up to overnight.
Notes
Optional add-ins:
- avocado
- jalapeno
- red pepper or green bell peppers
- any kind of raw onion works
- radishes
- green peas
- crushed potato chips (just before serving so they stay crisp)
- miracle whip - only if that's what you normally buy. I'm a mayonnaise girl!