Tuna Macaroni Salad Classic (Print Version)
# Ingredients:
01 -
16 ounces elbow macaroni
02 -
1 cup mayonnaise
03 -
1/2 cup sweet pickle relish
04 -
1/2 tablespoon celery seed
05 -
1 teaspoon salt
06 -
1/2 teaspoon pepper
07 -
1 tablespoon freshly squeezed lemon juice
08 -
3 (5 ounce) cans tuna packed in water, drained
09 -
3 hard-boiled eggs, chopped
10 -
1 shallot, diced
11 -
1 cup frozen peas, thawed
# Instructions:
01 -
Cook 16 ounces of elbow macaroni according to the package directions. Drain and rinse with cold water until cooled.
02 -
In a separate bowl, combine mayonnaise, sweet pickle relish, celery seed, salt, pepper, and freshly squeezed lemon juice. Stir until well combined.
03 -
Stir the drained tuna into the mayonnaise mixture until evenly distributed.
04 -
Pour the drained macaroni into a large bowl. Add the mayonnaise mixture and stir to coat the pasta.
05 -
Add the chopped hard-boiled eggs, diced shallot, and thawed peas to the macaroni mixture. Stir well to combine.
06 -
Cover the bowl with plastic wrap and refrigerate for a couple of hours. Serve cold.