I crafted a Tuna Macaroni Salad brimming with flaky canned tuna, crunchy celery, diced red onion and green pepper cloaked in a seasoned mayo dressing, with a small secret that keeps the dressing perfectly creamy.

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I grew up with Tuna Macaroni Salad, the kind that shows up at summer picnics and makes you curious because it tastes familiar yet different every time. Tender elbow macaroni and flaky canned tuna sit in a tangy, creamy dressing that somehow balances bite and mellowness, with tiny crunchy bits for contrast.

People call it Mac Salad With Tuna and it never looks fancy but somehow steals the show, makes you ask what’s the secret. I swear there’s always one twist that turns it from ordinary to oddly brilliant, and once you try it you keep thinking about it later.

Ingredients

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Elbow macaroni gives carbs and bulk, soaks up dressing and feels like comfort.
Tuna adds lean protein, omega-3s, and a briny savory boost to salad.
Mayonnaise brings creaminess and fat, can be light or full flavor.
Celery gives crunchy fiber and fresh green bite, keeps salad from being mushy.
Red onion sharpens with a sweet yet pungent bite, balances the creaminess.
Pickle relish or dill adds sweet tang and extra vinegar zip, yummy.
Lemon juice or vinegar brightens flavors, cuts richness and wakes everything up.
Hard eggs add extra protein, creamy texture and a mild savory note.

Ingredient Quantities

8 oz elbow macaroni (about 2 cups dry)

2 (5 oz) cans tuna in water drained

3/4 cup mayonnaise (use more or less to taste)

1 tablespoon yellow mustard or Dijon

1 tablespoon lemon juice or white vinegar

2 stalks celery about 1 cup chopped

1 small red onion about 1/3 cup diced

1 small green bell pepper about 1/2 cup diced

1/4 cup sweet pickle relish or 2 tablespoons chopped dill pickles

2 hard boiled eggs optional

2 tablespoons chopped fresh parsley or dill optional

3/4 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar or honey optional to balance acidity

How to Make this

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1. Bring a large pot of salted water to a boil, add 8 oz elbow macaroni and cook to al dente per package directions (usually 7 to 9 minutes). Drain and rinse under cold water until cool and well drained so it stops cooking and won’t get mushy.

2. While pasta cooks, drain two 5 oz cans of tuna very well, then flake with a fork into bite sized pieces; set aside so it doesn’t get mashed.

3. Chop about 2 stalks celery (1 cup), 1 small red onion (about 1/3 cup), 1 small green bell pepper (about 1/2 cup), and if using, chop 2 tablespoons fresh parsley or dill. If you chose dill pickles instead of relish, chop about 2 tablespoons; if using sweet pickle relish use 1/4 cup.

4. Make the dressing in a large bowl: whisk together 3/4 cup mayonnaise, 1 tablespoon yellow mustard or Dijon, 1 tablespoon lemon juice or white vinegar, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon sugar or honey if you want to tame the acidity.

5. Add the cooled, drained pasta to the dressing and toss to coat so the pasta absorbs some flavor. If it feels too dry you can add more mayo a tablespoon at a time.

6. Fold in the flaked tuna, chopped celery, red onion, green pepper and the relish or chopped pickles. Mix gently so the tuna stays chunky and the veggies stay crisp.

7. If using 2 hard boiled eggs, peel and roughly chop them and fold them in at the end so they don’t turn to paste. Also fold in the chopped parsley or dill now if using.

8. Taste and adjust: add more salt or pepper if needed, a splash of lemon or vinegar for brightness, or a little extra mayo or 1 to 2 tablespoons reserved pasta water to loosen the texture.

9. Chill at least 30 minutes (up to a few hours or overnight) to let the flavors marry. Give it one last stir before serving and sprinkle a little extra chopped parsley or dill if you like.

Equipment Needed

1. Large pot (4 to 6 quart) for boiling the pasta
2. Colander or mesh strainer to drain and rinse the macaroni
3. Large mixing bowl for the dressing and tossing the pasta
4. Measuring cups and spoons for mayo, mustard, lemon, salt etc
5. Whisk to blend the dressing smoothly
6. Wooden spoon or silicone spatula to toss without smashing the tuna
7. Cutting board and chef’s knife for celery, onion, pepper and pickles
8. Storage container or serving bowl to chill and serve the salad

FAQ

Can I use tuna packed in oil instead of water?

Yes, you can use oil packed tuna, just drain it well and maybe cut back on the mayo since the oil adds richness. Albacore is milder and chunk light is stronger, pick what you like.

How do I keep the macaroni from getting mushy?

Cook the pasta to al dente, drain and rinse under cold water to stop cooking, then cool it completely before mixing with the dressing. If making ahead, toss with a little mayo or oil to help keep it separated.

Can I make this ahead and how long will it last?

Yes, make it a day ahead, it often tastes better after the flavors meld. Store in an airtight container in the fridge and eat within 3 to 4 days, shorter if you added fresh herbs or eggs.

I want it lighter, any swaps for mayo?

Swap half or all the mayo for plain Greek yogurt or a mix of yogurt and a splash of olive oil, taste and adjust the mustard and lemon since yogurt is tangier.

What if the salad is too dry or too wet?

Too dry: stir in a little more mayo, a drizzle of olive oil or extra lemon juice. Too wet: drain off liquid, add more pasta or crunchy mix-ins like celery and fresh herbs to absorb moisture.

Any good add-ins or serving ideas?

Add peas, corn, chopped pickles, capers, or olives for different flavors and textures. Serve chilled on a bed of lettuce, in a sandwich, or as a side for BBQs and picnics.

Tuna Macaroni Salad Recipe Substitutions and Variations

Elbow macaroni: swap for rotini, small shells or penne (use the same 8 oz by weight), they hold the dressing better and cook about the same time.
Tuna in water: use tuna in oil for a richer taste (just drain the extra oil) or swap for canned salmon or chicken if you want a different protein, same can size works.
Mayonnaise: replace half or all with plain Greek yogurt (full fat) for tang and fewer calories, or use mashed avocado for creaminess, just add a bit more salt or lemon with avocado.
Sweet pickle relish: sub 2 tbsp chopped dill pickles for less sweetness, or use capers for a briny punch, or finely chopped apple for a sweet crunchy twist.

Pro Tips

1) Cool and stop the pasta fast, dont just leave it in the colander. Spread it out on a sheet pan or shallow bowl and run cold water, then toss it with a tablespoon of the dressing or a tiny splash of the reserved pasta water so it wont clump up while you finish everything else.

2) Treat the tuna gentle, dont mash it. Drain well and pat with paper towel if needed, then fold it in at the end so you keep nice chunky bites. If you want more flavor try tuna packed in oil instead of water but drain it good.

3) Work the balance, taste as you go. If it tastes flat add a squeeze of lemon or a splash of vinegar, if its too sharp a little honey or sugar tames it, and if it seems heavy a tablespoon or two of reserved pasta water will loosen it without adding extra mayo.

4) Keep crunch and color fresh. Mix most of the veggies in earlier but save some diced celery, herbs or egg to fold in just before serving so they stay bright and crisp, or top with them for a nicer texture and look.

Tuna Macaroni Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

421

kcal

Equipment: 1. Large pot (4 to 6 quart) for boiling the pasta
2. Colander or mesh strainer to drain and rinse the macaroni
3. Large mixing bowl for the dressing and tossing the pasta
4. Measuring cups and spoons for mayo, mustard, lemon, salt etc
5. Whisk to blend the dressing smoothly
6. Wooden spoon or silicone spatula to toss without smashing the tuna
7. Cutting board and chef’s knife for celery, onion, pepper and pickles
8. Storage container or serving bowl to chill and serve the salad

Ingredients

8 oz elbow macaroni (about 2 cups dry)
2 (5 oz) cans tuna in water drained
3/4 cup mayonnaise (use more or less to taste)
1 tablespoon yellow mustard or Dijon
1 tablespoon lemon juice or white vinegar
2 stalks celery about 1 cup chopped
1 small red onion about 1/3 cup diced
1 small green bell pepper about 1/2 cup diced
1/4 cup sweet pickle relish or 2 tablespoons chopped dill pickles
2 hard boiled eggs optional
2 tablespoons chopped fresh parsley or dill optional
3/4 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar or honey optional to balance acidity

Directions

Bring a large pot of salted water to a boil, add 8 oz elbow macaroni and cook to al dente per package directions (usually 7 to 9 minutes). Drain and rinse under cold water until cool and well drained so it stops cooking and won't get mushy.
While pasta cooks, drain two 5 oz cans of tuna very well, then flake with a fork into bite sized pieces; set aside so it doesn't get mashed.
Chop about 2 stalks celery (1 cup), 1 small red onion (about 1/3 cup), 1 small green bell pepper (about 1/2 cup), and if using, chop 2 tablespoons fresh parsley or dill. If you chose dill pickles instead of relish, chop about 2 tablespoons; if using sweet pickle relish use 1/4 cup.
Make the dressing in a large bowl: whisk together 3/4 cup mayonnaise, 1 tablespoon yellow mustard or Dijon, 1 tablespoon lemon juice or white vinegar, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon sugar or honey if you want to tame the acidity.
Add the cooled, drained pasta to the dressing and toss to coat so the pasta absorbs some flavor. If it feels too dry you can add more mayo a tablespoon at a time.
Fold in the flaked tuna, chopped celery, red onion, green pepper and the relish or chopped pickles. Mix gently so the tuna stays chunky and the veggies stay crisp.
If using 2 hard boiled eggs, peel and roughly chop them and fold them in at the end so they don't turn to paste. Also fold in the chopped parsley or dill now if using.
Taste and adjust: add more salt or pepper if needed, a splash of lemon or vinegar for brightness, or a little extra mayo or 1 to 2 tablespoons reserved pasta water to loosen the texture.
Chill at least 30 minutes (up to a few hours or overnight) to let the flavors marry. Give it one last stir before serving and sprinkle a little extra chopped parsley or dill if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.