Macaroni Tuna Salad Recipe - Allrecipes.com
Macaroni Tuna Salad Recipe
  • READY IN hrs

Macaroni Tuna Salad

Recipe by  

"This macaroni salad is great for lunch on its own, if you don't feel like cooking on those hot summer days. It's also a wonderful side for grilled food. I have perfected it -- after making many different types of macaroni salad, this one is my favorite. Enjoy!!"

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Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
  2. In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2010

very tasty macaroni salad. Only thing I did different was add a 1 tbs sugar and 1 tbs dill pickle juice.

 
Most Helpful Critical Review
Jul 09, 2010

I adapted it for California style. i used the entire 16 oz bag of small shells 1 can of black olives 5 cans of tuna, in water drained whole dill pickles in my quick chopper..just thru them in sweet relish Giuliano jalapeno spread (its really a jalapeno relish) this is delish on everything fresh ground pepper hot chili flakes lots of mayo and juice of any of your relishes to thin it out i uses 2 red onions chopped shredded carrots for color lots of celery put all the chopped, mayo, tuna, etc in a chilled bowl and blend together, just everything. rinse the pasta in cold water to chill and dump in and mix and mix taste and taste. let the flavors blend and fuse overnight. you can sub small cooked shrimp for the tuna too sometimes i put small chunks of pepper jack cheese. This is the bomb!

 

14 Ratings

Jul 09, 2010

This is from the author of the recipe, I think that maybe 1 and 1/2 cups to 2 cups of mayonnaise may be enough, depending on how you like it.

 
Jul 06, 2010

I followed this recipe exactly and it was perfect!!! The only thing I did was add black olives because I need some more color! It was a big hit. Try it, you will love it, and of course, add your own touches!! :)

 
May 11, 2012

Changed this recipe a tad. I added Black olive and substituted Spiral for Macaroni! I also added some Garlic Salt for taste. It was a little bland without. My family Loved it! I could of added green onion,but didn't think of it until it was too late! Oh, I used 1-16 oz. box +1/4 of another box of pasta.

 
Jul 24, 2011

Very tasty! The green olives and pimientos really make the dish.

 
Jul 04, 2011

This would have been a great salad, however two cups of mayonnaise is way, way too much. This much mayo ruins this which has great potential. Try it with 1/2 cup instead...

 
Jun 29, 2010

I love this dish,and this chef!

 

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Nutrition

  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 606 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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