Easy Southern Tuna Macaroni Salad Recipe

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The perfect lunch comes together quickly and keeps you full until the evening. Bonus points are given if this dish is a make-ahead, where you food prep it and grab yourself a serving whenever you are hungry. Even more bonus points if the dish is healthy!

Easy Southern Tuna Macaroni Salad is a quick, make-ahead meal that is also good for you. It combines the tang of southern tuna salad with the satiation of macaroni salad. If you make this dish during your weekly food prep day, you can have a healthy scoop of tuna pasta salad for lunch all week long!

What makes tuna salad southern-style is the addition of pickle relish, usually sweet, and some kind of spicy seasoning. This recipe uses the classic sweet pickle relish along with some authentic Creole seasoning, which packs quite a punch. Cage-free egg mayo (AKA the best mayo on Earth) adds the creamy element and lemon juice adds the acid to this dressing.

Any good macaroni salad needs some crunchy vegetables inside. Fresh and crisp celery, shallot, and red bell peppers round out the veggies in this salad, which are super important for texture. Add any fresh vegetables that you like to this salad, as it is a very forgiving recipe.

southern-tuna-macaroni-salad-recipe

Much like using good-quality mayonnaise as the main ingredient, you also want to find high-quality tuna. Usually, imported tuna or tuna packed in oil have the best quality. Try and find a flaky, firm, and unscented can of imported tuna packed in oil. If you open up your can of tuna and do not like the smell coming from it, try another brand.

Once the pasta is cooked and all ingredients are tossed together, it’s time to dress the salad. Pasta tends to absorb a lot of sauces when cooked, which is why some pasta salads may seem dry. When adding the dressing, only add ½ of the total mixture and then toss. Add a little more until it seems saucy enough, but always save a small amount of dressing. This way, you will have more dressing to toss the salad with before serving, ensuring a delightfully creamy texture.

Food prep this salad so that you have a healthy lunch option all week long that takes zero effort. This salad is also awesome for picnics and BBQ parties as a side dish. Easy Southern Tuna Macaroni Salad is the perfect way to combine two of the best classic American salads.

How to Make It

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Ready in25 minutes plus chilling time
  • Serving Size10
  • Energy388 cal

Ingredients

  • 1 box elbow macaroni pasta, dry
  • 2 cans of good quality tuna, drained
  • 3 hard-boiled eggs, chopped
  • 2 ribs celery, chopped
  • ½ cup shallot, finely chopped
  • ½ cup red bell pepper, finely chopped
  • ¼ cup sweet relish
  • 1 cup cage-free egg mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Freshly chopped parsley, for garnish
  • Paprika, for garnish

Directions

1

Cook your dry pasta as per the package instructions until it is al dente. Drain and allow to cool slightly.

2

As the pasta cooks, add the canned tuna, chopped eggs, celery, shallot, red bell pepper, and sweet relish to a large mixing bowl. Try not to break up the tuna too much when removing it from the can.

3

In another smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Creole seasoning, salt, and black pepper until everything is homogenous.

4

Add the drained pasta to the mixing bowl with the tuna and veggies. Cover with ½ of the sauce. Stir everything until the salad is well mixed. Add ½ of the remaining dressing and stir. Save the last bit of dressing for after the salad chills.

5

Chill in the fridge (also chill the remaining sauce for later) for at least 2 hours. When ready to serve, pour the remaining dressing over the salad and toss again for optimal creaminess. If you add all the dressing at once, the noodles absorb most of it, leaving you with a dry macaroni salad.

6

Pour your tuna macaroni salad into a serving bowl. Top with fresh parsley and paprika. Serve chilled.

  • Nutrition Facts

  • Serving Size10
  • Amount per serving
  • Calories388
  • % Daily Value*Standard DV
  • Total Fat18.5 g78 g23.72%
  • Saturated Fat2.9 g20 g14.5%
  • Cholesterol67 mg300 mg22.33%
  • Sodium595 mg2300 mg25.87%
  • Total Carbohydrate37.3 g275 g13.56%
  • Dietary Fiber2 g28 g7.14%
  • Total Sugars3.9 g
  • Protein16.1 g50 g32.2%
  • Calcium19 mg1300 mg1.46%
  • Iron2 mg18 mg11.11%
  • Potassium245 mg4700 mg5.21%

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