Macaroni Salad with Flaked Tuna
Macaroni salad is a true classic and a staple for BBQ’s and summer celebrations. If you ask me, it’s pretty great for any celebration or occasion. Unlike traditional macaroni salad, this dish has the added ingredients of flaked albacore tuna and a touch of curry powder, taking this salad from good to “oh wow, seconds please!”
original recipe for this macaroni salad with tuna came from my friend Henrietta (Hana)
Key Notes for This Salad
- Make sure the cooked macaroni is well drained and cooled completely before preparing the salad.
- 1 – 15 oz. can of peas can be used but make sure they are well drained before adding them to the salad.
- The albacore tuna is best if it is canned in spring water. Tuna canned in oil tends to make the salad greasy.
- I like the tuna finely flaked, but you can use chunkier pieces if you prefer that the tuna has a much more prevalent taste.
- Feel free to add additional green onions, depending on your taste for them.
- For the mayonnaise I prefer at least a 30 oz. jar so I have plenty on hand if needed.
- Trust the curry powder. It truly does take this salad over the top.
- Just before serving if the salad looks a bit dry, add additional mayo.
Macaroni Salad with Flaked Tuna
This make-ahead macaroni salad is truly delicious and with the additional ingredients of flaked albacore tuna and curry powder, it takes this classic salad to a whole new level.
Ingredients
- 1/2 package cooked macaroni (well drained and cooled)
- 1-2 cups thawed frozen peas
- 2 stalks celery (finely chopped)
- 4 stalks green onions (finely chopped, including white part of onions)
- 1 - 12oz. can albacore tuna packed in water (well drained and finely flaked - NOTE: additional can of tuna can be added, depending on your taste for tuna)
- 1 jar mayonnaise
- 1 tsp curry powder (optional, but this ingredient does add great flavor)
- salt and pepper (to taste)
- juice of 1/2 lemon
- 2 hard boiled eggs (peeled and chopped)
Instructions
- In large bowl mix together cooked and cooled macaroni, thawed peas, and flaked tuna.
- Add enough mayonnaise to coat and moisten ingredients.
- Stir in chopped celery, green onions and hard boiled eggs.
- Add lemon juice, curry powder and salt and pepper. Stir again and add additional mayonnaise if salad looks a little dry.
- Chill in refrigerator overnight, or at least 2-3 hours before serving.
- The mayonnaise may become absorbed during chilling. If the salad looks dry add additional mayonnaise just before serving.
- Also before serving, taste salad and add additional seasoning to taste if necessary.
Bon Appetit!
This smooth and creamy Easy Peasy Guacamole is delicious and so easy to prepare. Add diced tomato and onion for a chunkier version. Find the free recipe here.
BARBARA MILLER
July 27, 2022 at 12:23 pmSalad looks delicious!