Tuna Macaroni Salad Is That Girl
This isn’t just a side—it’s a creamy, savory, cold bowl of flavor-packed nostalgia. Made with tender macaroni, flaky tuna, smooth boiled eggs, and a mix of crunchy, zesty veggies, every bite hits with bold seasoning and a tangy, sweet finish.
The texture is silky, the flavor is balanced, and the vibe is old-school in the best way. It’s the kind of salad that sits proud next to fried chicken, ribs, or stands tall all on its own. And don’t forget the Ritz crackers—that’s not a garnish, that’s a tradition.
Ingredients
Base Ingredients
- 1 box elbow macaroni
- 1 can tuna (in water or oil)
- 2–3 hard-boiled eggs, mashed
- ½ red onion, diced
- ½ bell pepper (any color), diced
For Boiling
- 1 tbsp vinegar (for eggs)
- 1 bouillon cube or seasoning packet (for pasta water)
Creamy Base
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp sweet relish
Seasonings & Spices
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp vegetable seasoning
- 1 tsp granulated sugar
- ½ tsp celery salt
Step-by-Step Instructions
1. Boil the Macaroni
- Fill a large pot with water and drop in a bouillon cube or seasoning packet.
- Bring to a boil, add the macaroni, and cook until tender—about 7–9 minutes.
- Drain and let cool completely.
2. Perfect Your Boiled Eggs
- Place eggs in a saucepan with water and 1 tablespoon of vinegar.
- Boil for 9–11 minutes. Immediately transfer to an ice bath. Once cool, peel and mash.
3. Prep the Veggies
- Dice the red onion and bell pepper finely. Set aside.
4. Combine the Tuna and Macaroni
- In a large mixing bowl, combine the cooled macaroni and drained tuna.
- Break up the tuna into small flakes for even distribution.
5. Make It Creamy
- Add the mayonnaise, mustard, and sweet relish.
- Stir until everything is fully coated and creamy.
6. Season It Up
- Mix in the mashed eggs, diced veggies, and all dry seasonings—black pepper, garlic powder, onion powder, smoked paprika, cayenne, vegetable seasoning, sugar, and celery salt.
- Stir well to combine.
7. Chill and Serve
- Cover and refrigerate for at least 2 hours—or overnight for the best flavor.
- Serve cold with Ritz crackers on the side.
Pro Tips and Suggestions
- Flavor your pasta water with a bouillon cube or seasoning packet — it makes the macaroni deeply savory, not bland.
- Mash the eggs completely so they blend smoothly into the dressing for that ultra-creamy texture.
- Go light on the mayo at first — you want it coated, not drenched. Add more as needed for balance.
- Chill it overnight for the best flavor. The longer it rests, the more the spices soak in and turn up.
- Always serve with Ritz crackers — the buttery crunch against the tangy, creamy salad is pure magic.
About the Creator
This recipe is by Pat Lee, the culinary force behind @cookingwithpatlee. She’s known for bold, nostalgic recipes that bring back the flavors of home—with humor, soul, and a side of real talk.
Pat Lee | @cookingwithpatlee