Macaroni Tuna Salad
Macaroni Tuna Salad is a cold creamy salad with elbows, canned tuna, and crisp veggies. Simple to make and great for lunch, potlucks, or weekly meal prep. Serve it cold straight from the fridge for an easy main or side.
Ingredients
- 4 ounces elbow macaroni
- 1 (6-ounce) can solid white albacore tuna in water, drained and chopped into bite-size pieces
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons yellow mustard or Dijon mustard
- 2 tablespoons sweet pickle relish or dill relish
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice (half a lemon)
- 1 small celery stalk diced
- ½ red bell pepper diced
- 2 tablespoons grated red onion or chopped green onions (white and light green parts)
- 1 hard-boiled egg chopped
- salt and black pepper
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and toss with a little oil to keep it from sticking.
- In a large bowl, whisk together mayonnaise, sour cream, yellow mustard, relish, sugar, lemon juice, salt, and pepper.
- Fold in the cooked and cooled elbows.
- Stir in the celery, peppers, chopped eggs, and onion. Toss until evenly coated.
- Gently fold in the tuna.
- Taste and adjust seasoning with more salt and pepper.
- Sprinkle with parsley before serving.
Notes
Storage:
Store in a sealed airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Calories: 408.8kcalCarbohydrates: 28.7gProtein: 14.5gTotal Fat: 26.1gSaturated Fat: 5.3gCholesterol: 82.2mgSodium: 410.7mgPotassium: 251.7mgFiber: 1.7gSugar: 5.5gNet Carbohydrates: 27g
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