Southern Tuna Macaroni Salad

Ingredients

• 1 pound Elbow Macaroni (uncooked)
• 1 tablespoon Salt (for pasta water)
• 0.5 large Large Yellow Onion (peeled and diced)
• 4 stalk Celery Stalks (chopped)
• 2 can Albacore Tuna (canned in water) (12 oz each, drained)
• 4 large Hard‑Boiled Eggs (peeled and chopped)
• 0.25 cup Sweet Relish (sweet pickle relish)
• 1 teaspoon Old Bay Seasoning (or to taste)
• 1 teaspoon All‑Purpose Seasoning (or any seasoned salt)
• 0.5 teaspoon Smoked Paprika (plus extra for garnish)
• 8 ounce Duke's Mayonnaise (or any mayonnaise)
• 2 tablespoon Miracle Whip (optional, for extra tang)
• 2 tablespoon Pickle Juice (bread and butter) (adds tang)

Instructions

1. Cook the Pasta

   Bring a large pot of water to a boil, add 1 tablespoon salt, then add the elbow macaroni. Cook until al dente, about 8–10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

2. Drain and Cool Pasta

   Drain the macaroni in a colander and rinse under cold running water for 2 minutes to stop the cooking process.

   Time: PT2M

3. Hard‑Boil the Eggs

   Place the eggs in a pot, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to an ice‑water bath for 2 minutes, peel and chop.

   Time: PT12M

   Temperature: 212°F

4. Prep the Veggies

   Dice half a large yellow onion and chop 4 celery stalks (or 3–4 ribs). Set aside.

   Time: PT5M

5. Combine Main Ingredients

   In a large mixing bowl, add the cooled pasta, diced onion, chopped celery, drained tuna, and chopped hard‑boiled eggs. Toss gently to distribute.

   Time: PT3M

6. Add Flavor Boosters

   Stir in ¼ cup sweet relish, 1 tsp Old Bay seasoning, 1 tsp all‑purpose seasoning, and ½ tsp smoked paprika.

   Time: PT2M

7. Incorporate the Creamy Base

   Add 8 oz Duke’s mayonnaise, 2 tbsp Miracle Whip (optional), and 2 tbsp pickle juice. Mix until everything is evenly coated.

   Time: PT3M

8. Taste and Adjust

   Taste the salad and add more salt, mayo, relish or pickle juice as needed to reach your preferred creaminess and tang.

   Time: PT3M

9. Garnish and Serve

   Transfer the salad to a serving bowl, sprinkle a pinch of smoked paprika on top for color, and cover.

   Time: PT2M

10. Chill Before Serving

    Refrigerate the salad for at least 30 minutes (or up to 2 hours) to let flavors meld. Serve chilled.

    Time: PT30M

    Temperature: 40°F

Nutrition Facts

Calories

580

Protein

15g

Carbohydrates

20g

Fat

22g

Fiber

2g