Tuna Macaroni Salad

Tuna macaroni salad is your summer saviour, it’s a cool customer that is quick to put together whilst delicious, convenient, affordable and versatile.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: American

Keyword: tuna macaroni salad

Servings: people

Author: Julia Frey of Vikalinka

Ingredients

125g / 1/2 lbs This is an affiliate link.macaroni
1/2 cup / 2 celery sticks diced
3-4 eggs diced
200g / 7 oz canned albacore tuna
3 dill pickles diced
160g / 1 cup green peas fresh or frozen and thawed
3 green onions
2 tbsp chopped parsley
4 tbsp capers optional
175g / 3/4 cup mayonnaise
1 tsp dried tarragon
1 tbsp This is an affiliate link.Dijon mustard
1 tbsp lemon juice
Salt and black pepper to taste
Sprinkle with paprika

Instructions

Cook the macaroni according the package instructions, drain and set aside to cool. Boil the eggs and cool in ice cold water, then peel. Defrost the frozen peas by pouring cold water over then, let stand for 5 minutes, then drain.
While the pasta is cooking, prepare the rest of the ingredients. Drain the canned tuna and flake it with a fork. Dice the celery and pickles, chop the boiled eggs and slice the green onions and chop the parsley.
Prepare the salad dressing by mixing the mayonnaise, Dijon mustard, lemon juice and dried tarragon, set aside till needed.
In a large salad bowl combine the cooled macaroni, diced celery and pickles, chopped eggs and parsley, green peas, sliced green onions, and drained capers. Add the salad dressing and toss gently to combine. Chill in the refrigerator for at least 2 hours for the flavours to meld. Before serving sprinkle with paprika for a pop of colour and flavour.

Nutrition