Tuna Mac Salad Recipe

Cook the pasta

Bring 4 cups of water to a rolling boil in a medium pot with 1 tsp salt. Add 2 cups elbow macaroni and stir occasionally. Cook until al dente, about 8–9 minutes (follow package for exact time). Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and rinse briefly under cool running water to stop cooking. Shake off excess water and transfer pasta to a large mixing bowl to cool.

Make the dressing

In a small bowl or measuring cup, whisk together 1 cup mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, and 1 teaspoon black pepper until smooth. Taste and adjust seasoning—add more mustard or vinegar for tang, more sugar for sweetness, or a pinch of salt if needed. If dressing seems very thick, whisk in 1–2 teaspoons of the reserved pasta water to loosen slightly.

Prepare tuna and vegetables

While pasta cools, drain two 6-oz cans (12 oz total) of tuna and flake with a fork in a medium bowl. Finely dice 2 celery stalks and 1/4 cup red onion. If using frozen peas, thaw quickly by running under warm water or let stand at room temperature until no longer frozen. Dice 2 tablespoons dill pickles or measure 2 tablespoons sweet pickle relish.

Combine tuna and veggies

Add the flaked tuna, diced celery, diced red onion, 1/2 cup peas, 2 tablespoons pickles, and 1 tablespoon chopped parsley to the cooled pasta bowl. Gently fold to combine so pasta doesn't break.

Incorporate dressing and eggs

Pour the prepared dressing over the pasta-tuna mixture. Gently fold until everything is evenly coated. If mixture feels dry, stir in up to 2 tablespoons of reserved pasta water or extra mayonnaise to reach desired creaminess. Chop 2 hard-boiled eggs and fold them in gently, reserving a little for garnish if desired.

Season and chill

Taste and adjust salt and pepper to preference. Transfer the salad to an airtight container or cover the bowl with plastic wrap and refrigerate at least 30 minutes to let flavors meld (up to 24 hours).

Serve

Before serving, give the salad a gentle stir. Sprinkle with a light dusting of paprika and the reserved chopped egg or additional parsley. Serve chilled or at cool room temperature. Keeps 3–4 days refrigerated.