Description
Tuna Macaroni Salad: Get that classic creamy, comforting taste you love. Simple to make for any meal or gathering. A family favorite thats always a hit!
Ingredients
Scale
- Base Ingredients:
- 1 (16 ounce) box elbow macaroni
- 2 (5 ounce) cans tuna in water, well-drained
- 1 cup good quality mayonnaise
- Fresh & Flavorful Add-ins:
- 2 celery stalks, finely diced
- 1/4 cup finely diced red onion
- 1/2 green bell pepper, finely diced
- Tang & Seasoning:
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional Whimsy:
- 2 tablespoons fresh dill, chopped
- 2 hard-boiled eggs, chopped
Instructions
- Cook the Macaroni:: First things first, get a big pot of water boiling. Don’t forget to salt the water generously – I always forget this part, honestly, and then my pasta tastes bland! Cook your elbow macaroni according to package directions until it’s al dente. You want it tender but still with a little bite, because it’ll soften more as it sits in the dressing. Once it’s done, drain it well and rinse it with cold water to stop the cooking and cool it down. This is crucial for a great Tuna Macaroni Salad, trust me!
- Prep Your Veggies:: While the pasta is cooling, get chopping! Finely dice your celery, red onion, and green bell pepper. I aim for pretty small, uniform pieces because you want everything to blend together seamlessly in each bite. I once got lazy and left the onion chunky, and let’s just say it was a very potent Tuna Macaroni Salad. Take your time here; it makes a difference!
- Whisk the Dressing:: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper. Give it a good taste here! You’re looking for that perfect balance of creamy, tangy, and a tiny bit sweet. Adjust the seasonings to your liking – sometimes I add a tiny bit more sugar if my vinegar is particularly sharp. This is the heart of your Tuna Macaroni Salad, so make it sing!
- Combine Everything:: Add the cooled, drained macaroni, the well-drained canned tuna, and your chopped veggies to the bowl with the dressing. Gently fold everything together until every piece of macaroni and every flake of tuna is coated in that luscious dressing. Be gentle so you don’t break up the tuna too much. This step smells so good, honestly, like summer picnics!
- Chill Out:: Cover the bowl and pop it in the fridge for at least an hour, but ideally two or three. This chilling time is super important! It allows all those wonderful flavors to meld together and deepen. I know it’s hard to wait, but it’s worth it for the best Tuna Macaroni Salad. I’ve definitely snuck a spoonful or two before it’s fully chilled, oops!
- Serve and Enjoy:: Before serving, give your Tuna Macaroni Salad another gentle stir and taste it again. You might want to add a little more salt or pepper, or even a tiny splash more vinegar if it needs a lift. Garnish with fresh dill if you’re using it. It should look creamy, colorful, and inviting. The texture should be soft yet crunchy, and the taste, pure comfort. Enjoy your homemade classic!