Creamy Tuna Macaroni Salad

Creamy Tuna Macaroni Salad is made for summer eating It’s packed with cheesy pasta tuna vegetables and more Serve it for a quick lunch or as a BBQ side dish

Ingredients

• Elbow macaroni: Use shells or small pasta if preferred for easy mixing
• Mayonnaise: Choose regular or reduced fat according to your taste
• Sweet relish: Adds a touch of sweetness but dill relish works well too
• Stone ground Dijon mustard: Provides gentle heat and depth of flavor
• Fresh lemon juice: Brightens the whole dish with a fresh tang
• Celery salt: Enhances the savory notes naturally
• Ground black pepper: Freshly ground for best flavor
• Albacore tuna: Drained canned tuna gives a rich and meaty texture
• Sweet peas: Adds a pleasant crunch and color
• Shredded cheddar cheese: Melts slightly and gives cheesy richness
• Celery: Chop finely to add freshness and crispness
• Minced shallots: Adds mild onion flavor without overpowering

Step by Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Cook the elbow macaroni until just tender according to package directions Drain well and rinse briefly under cold water to stop cooking

Prepare the Dressing:

In a large bowl whisk together mayonnaise relish Dijon mustard lemon juice celery salt and black pepper until smooth

Combine Ingredients:

Add the drained tuna sweet peas shredded cheddar chopped celery and minced shallots to the dressing Stir gently to combine evenly

Mix Pasta and Dressing:

Add the cooked macaroni to the bowl Toss gently to coat the pasta fully with the dressing mixture

Serve and Enjoy:

Serve immediately for best flavor or chill for up to one hour to allow flavors to meld

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You Must Know

• Perfect for potlucks and BBQs
• Keeps well refrigerated for a day making it great for make ahead
• Combines creamy and tangy elements with crunchy vegetables
• I love the way the celery adds a fresh crisp bite that balances the richness of the cheese and mayo It always reminds me of warm summer days shared with family outdoors

Storage Tips

Store leftovers in an airtight container in the refrigerator Consume within two days for best taste and texture

Ingredient Substitutions

• Greek yogurt can replace some or all of the mayonnaise for a lighter option
• Use chopped pickles instead of relish for a different tang
• Try smoked cheddar for a smoky twist on the flavor

Serving Suggestions

• Serve chilled as a side dish with grilled meats or sandwiches
• Add chopped fresh herbs like parsley or dill for an extra layer of freshness

Cultural Context

Tuna macaroni salad is a classic American dish especially popular in summertime gatherings and potlucks Its roots combine traditional tuna salad with pasta salad to create a hearty yet refreshing dish

Pro Tips

• Use fresh lemon juice rather than bottled for the brightest flavor
• Drain pasta well to avoid a watery salad
• Add peas last to maintain their texture and color

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Commonly Asked Questions

→ Can I use a different type of pasta?

Yes, you can use shells, rotini, or any small pasta instead of elbow macaroni. Just make sure it holds the dressing well.

→ Is it okay to use fresh tuna instead of canned?

Fresh tuna can be used if cooked and flaked. However, canned albacore tuna is convenient and flavorful for this salad.

→ How long does it keep in the fridge?

The salad can be stored in an airtight container in the fridge for up to 3 days. Stir before serving as it may thicken.

→ Can I make this salad in advance?

Yes, making it a few hours ahead helps the flavors meld. Just chill it and give it a quick mix before serving.

→ Is there a substitute for mayonnaise?

You can use Greek yogurt or a mix of yogurt and mayo for a lighter version. The flavor will be slightly different but still creamy.