What is in tuna macaroni salad?

Tuna Macaroni Salad typically includes elbow macaroni, canned tuna, mayonnaise, and crunchy vegetables like red onion, carrots, and pickles. This version also features lemon juice for brightness, smoked paprika for depth, and chopped eggs for richness. The combination of creamy, savory, and tangy ingredients makes it both comforting and satisfying.

How to prepare macaroni with tuna?

Start by cooking the elbow macaroni until al dente, then drain and let it cool. In a large bowl, combine drained canned tuna with mayonnaise, seasonings, and any chopped vegetables. Mix in the cooled pasta and gently fold in hard-boiled eggs. Let the flavors meld by chilling it for at least 30 minutes before serving.

How long do tuna macaroni last?

Properly stored in an airtight container in the refrigerator, Tuna Macaroni Salad lasts 3 to 4 days. Keep it chilled at all times to maintain freshness and prevent spoilage. Avoid leaving it out at room temperature for more than two hours, especially in warmer weather.

How do you use tuna salad?

Tuna Macaroni Salad can be served in various ways — as a standalone dish, in lettuce cups, on top of greens, or paired with crackers or bread. It's also great stuffed in halved avocados or served as part of a picnic or buffet spread. Its versatility makes it perfect for any meal or gathering.

Tuna Macaroni Salad – 1 Creamy Power Recipe You’ll Love

Description

Tuna Macaroni Salad made easy. Creamy, crunchy, protein-rich, and perfect for summer meals or meal prep.

Ingredients

1 small red onion, finely chopped
1/2 cup shredded carrot
1/4 cup finely chopped dill pickles
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon kosher salt, divided
8 ounces elbow macaroni
10 ounces canned tuna in water, drained
1/2 cup spicy mayonnaise
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, chopped
1 scallion, thinly sliced, for garnish

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Instructions

In a medium bowl, combine the chopped onion, shredded carrot, dill pickles, lemon juice, sugar, and 1/2 teaspoon of the salt. Mix well and set aside to marinate slightly.
In a pot, bring 2 cups of water and the remaining 1/2 teaspoon salt to a boil. Add the macaroni and cook until al dente, about 5 minutes, stirring frequently. Drain and allow it to cool slightly.
In a large mixing bowl, combine the drained tuna, spicy mayonnaise, smoked paprika, and black pepper. Stir in the cooled macaroni and the marinated vegetable mixture until everything is evenly coated.
Gently fold in the chopped eggs.
Garnish with sliced scallions just before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Protein-Packed Salads
Method: Boiling, Mixing
Cuisine: American