Tuna Macaroni Salad
Tuna Macaroni Salad is a dish that doesn’t get a lot of credit. It’s one of those meals that most of us remember our Mommas making. It is economical and it makes a lot. I absolutely love to dig into a bowl of this stuff. It is one of my favorite comfort foods (besides potato salad!) This really is an entire meal in one for me. 
Lunch, Dinner, Whenever!
Cook macaroni according to directions on package. While pasta is cooking, drain cans of tuna well. Chop hard boiled eggs and shallot. In a separate bowl, combine mayonnaise, relish, celery seed, lemon juice, salt & pepper. Stir well to combine. 
Stir in tuna.
Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled. Pour drained macaroni into a large bowl. Pour mayonnaise mixture onto pasta.Then add chopped eggs and shallot, followed by thawed peas. Stir well.
Cover with plastic wrap and pop into the fridge for a couple of hours before serving.
Enjoy!
- 1 16 oz box elbow macaroni
- 3 5 oz cans tuna packed in water, drained well
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1 tbsp celery seed
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup frozen peas, thawed
- Cook macaroni according to directions on package.
- While pasta is cooking, drain cans of tuna well.
- Chop hard boiled eggs and shallot.
- In a separate bowl, combine mayonnaise, relish, celery seed, lemon juice, salt & pepper.
- Stir well to combine.
- Stir in tuna.
- Once macaroni is cooked, drain well and rinse with cold water until pasta has cooled.
- Pour drained macaroni into a large bowl.
- Pour mayonnaise mixture onto pasta.
- Then add chopped eggs and shallot, followed by thawed peas.
- Stir well.
- Cover bowl with plastic wrap.
- Put bowl into the fridge for a couple of hours, then serve.
This looks yummy!!! I love both macaroni and tuna salad!! The both together will be a great meal!!! ????????????????
Can you use canned baby peas
No, I tried this once when I was in a pinch. It is a totally different taste (but not in a good way) You would be better off just leaving the peas out. (It still tastes great without them.) I love peas so I just make sure to always have them onhand now.. but no, it gives it a weird taste..
You can use whatever you want
You can! Make sure that you drain them early on and well and then only stir them in very gently close to serving time. I like frozen much better because they hold up better. The canned tends to turn to mush, especially as they sit.
Agreed Mary 🙂 Thanks for helping to answer!
I add frozen peas to the salad, it cools the salad right away, Less time to wait to eat.
I am with you on needing to get my motivation to exercise in gear. No way I am giving up good food!
Looks wonderful!
So freakin good! I hand to adjust becuase I only had one can of tuna and half a bag of large elbo pasta. I added mustard and halted the mayo with Greek yogurt. So amazing still.
amym11 so glad it was a winner for you, we love this stuff!
I have made this almost the same except with regular sweet onion I HAVE to try it with shallot (omgosh I forgot I love the flavor of shallots!) and a little relish and lemon juice – never used that before. My grandmother also chopped up some cheddar cheese into little squares and threw it in there. I have also made mine with deviled eggs on top for bring along parties. I am gonna have to make this your way. Sounds YUMMY!!!!!
Do you like to use tuna in water or tuna in oil for this recipe?
Hi Linda! I prefer the tuna in water 🙂
I make almost the same because that’s how my grandmother did it. But she didn’t use celery seed , lemon juice, or relish. and she used sweet onions. Next time I make it I am going to use your recipe because it looks yummier!! 🙂 I will definitely use shallots, never though of that before! and you gotta love the peas! It makes the dish. One thing I do add sometimes is cheddar cheese cut in small cubes. But, that’s me.. I love cheese! Great recipe!
I LOVE THIS. I do tweak mine a tad by adding a qtr or half a cup of graded mild cheddar cheese, cut up a 1/4 cup celery really fine in lieu of the celery seed, plus add 2 tablespoons of sugar or stevia. For those looking for an additional twist with extra calories or as I like to call it protein (cheese), fresh veges (celery and energy (if I use real sugar). Any way it’s made we can barely go wrong.
Made this for dinner last night. Super easy and very tasty. I did use Hellman’s Light mayo – as I believe it cuts a lot of calories without sacrificing any flavor. 🙂 Thank you for the yummy recipe!
I make it almost the same but always use a small can of chopped peas and carrots along with half a bag of frozen baby peas. Yum!
Thanks for a favorite of ours, the entire household loves it when I make tuna mac. Especially the Grand kids.
It tasted a little blunt so I added a table spoon of ranch dressing, it added a nice zing.
I do like a good pasta salad, but am not a huge fan of the sweeter ones. I’ll have to give this a go!
Make this often, however, I prefer dill pickle relish rather than sweet relish; it gives more of a tang this way.
I did this exact recipe, but switched it up a little. Instead of celery seed, I used regular celery. Instead of a shallot I used a yellow onion. It was delicious!!
This is delicious! Making this for the second time today. Only thing that I leave out is the eggs (I hate them). If your reading reviews before making this, your not going to be disappointed.
I really like this recipe as it doesn’t have celery in it. Turned out really good. I did add a bit more mayo and tuna than the recipe calls for. Also, this recipe makes ALOT! Like a picnic sized bowl. Which is great, but just be prepared for how much you actually will make. I believe myself and my partner now have lunch for the next week!
This looks like a great recipe! I need to make this salad as a side for 25 people. I know you said the recipe serves six – do you think I should quadruple the recipe?
A wonderful recipe, so tasty and easy. I did half the mayo and added sour cream to make up the 1 cup. Some Greek spice was added and presto! Tasty easy lunch!
Thank you so much!
This looks great and easy to put together. How do you think it would be to add cherry tomatoes instead of peas?
I can’t wait to fix this for my family.
Well, I love tomatoes so it sounds good to me!
I made this exactly as the recipe calls for. It was pretty good but thought the celery seed was a little overpowering. My son tried it and said it was good. I’m also cooking your Mississippi pot roast. I’ve made it before and it was a big hit. Thank you for sharing your recipes. Without the internet these days, I’d be the worst cook ever
I sure do appreciate the feedback Cindy!! Thank you!
Yum! Now I want to make a batch for my work lunches next week 😋
My Mom made this salad. I have been making it for over 50years, mostly in the summer. I use LeSeur peas as they are smaller then frozen ones and are tasty. I do not use hard boiled eggs but do put in chopped celery..
I have made this several times and it AMAZING!!! I planned on making it again for Thanksgiving and decided to stop by your page and let you know just how much I love this recipe.
My mom used to make something of the same premise, she called it Tuna and Elbow, elbow macaroni, Mayo, bumble be tuna, dash of salt and dried parsley. We loved it, so awesome! Now my sister makes it for every potluck, holiday and outing. I like the idea of the peas brings more color! Ty for memories. Keep doing what you do so well.
I made the salad this afternoon. I’m not a sweet relish fan so I was pleasantly surprised how well all of the flavors ‘married’ for wonderful flavor. I will definitely be making it again.
I made this tonight it was Absolutely Delicious thanks!