Tuna Macaroni Salad
Learn how to make creamy tuna macaroni salad with fresh dill and lemon juice. Easy cold pasta salad that's perfect for meal prep or picnics.
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Servings: 8
Calories: 453kcal
Equipment
Ingredients
- 12 ounces elbow macaroni cooked to al dente and drained
- 1 1/4 cups mayonnaise
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1 teaspoon sea salt *to taste
- 1/2 teaspoon ground black pepper *to taste
- 2 stalks celery minced
- 1/2 cup scallions minced
- 1/2 cup sweet pickle relish
- 10 ounces tuna *drained
Instructions
- Cook the macaroni, according to package directions, to al dente; then set aside and allow to cool.
- In a large bowl, whisk together the mayo, lemon juice, fresh dill, dry mustard, garlic powder, celery seed, sea salt, and black pepper.
- Stir the celery, scallions, and sweet pickle relish into the dressing.
- Gently break up the tuna, and mix it into the dressing.
- Fold in the cooled macaroni, and stir 'til it's fully coated.
- Cover and refrigerate for 3-4 hours, or overnight, before serving.
Notes
*You may need to add a little more salt and pepper after chilling. Sometimes the macaroni will soak up all the flavor, and after sitting awhile, you can add a little more. Start small and add by the 1/4 teaspoon, 'til you reach the flavor you desire.
*I prefer to use Safe Catch 'Ahi Yellowfin Tuna.'
Nutrition
Calories: 453kcal | Carbohydrates: 38g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 727mg | Potassium: 218mg | Fiber: 2g | Sugar: 6g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
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