The Ultimate Old School Tuna Macaroni Salad You Didn’t Know You Needed
Tuna macaroni salad is one of those soul-satisfying side dishes that Black families have been perfecting for generations. You’ll find it on plates at cookouts, baby showers, repasts, and Sunday dinners. But what sets this one apart? Chef Patrick Lee (@cookingwithpatlee) brings the nostalgia with a bold remix — creamy mayo, perfectly cooked elbow macaroni, and a hit of Caribbean seasoning that takes this classic to the next level.
Whether you’re pairing it with BBQ ribs or fried fish, this old-school dish is a budget-friendly, flavor-packed option that feeds the whole family. And yes — it tastes even better the next day.
What You Need: Ingredients List
- 1 box elbow macaroni (San Giorgio or similar)
- 3 cans solid white albacore tuna (in water), drained
- 4 large eggs
- 1 tablespoon vinegar (for boiling eggs)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons sweet relish
- 1 cup mayonnaise (adjust to preference)
- 1 tablespoon yellow mustard
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Caribbean vegetable seasoning (Grace brand recommended)
- 1 teaspoon granulated sugar
- 1/2 teaspoon celery salt
- Optional: chicken bouillon cube (to season noodles during boiling)
How to Make It: Step-by-Step Instructions
1. Boil the Macaroni
Cook elbow macaroni according to the package instructions. Add a bouillon cube to the boiling water for extra flavor. Once cooked, drain and let cool completely.
2. Boil and Prep the Eggs
Place eggs in a pot with water and add vinegar. Bring to a boil. Once fully boiled, transfer eggs to an ice bath to cool, then peel easily. Mash boiled eggs in a bowl and set aside.
3. Chop the Veggies
Dice red bell pepper and red onion into small pieces. Set them aside for later mixing.
4. Mix the Tuna Base
In a large mixing bowl, combine the drained tuna, cooled macaroni, and mayo. Stir until fully coated. Switch to a bigger bowl if needed — trust us, you’ll need the space.
5. Add the Layers
Stir in the mashed eggs, diced peppers and onions, and sweet relish. Mix well.
6. Season to Perfection
Sprinkle in black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, vegetable seasoning, sugar, mustard, and celery salt. Mix until fully combined and creamy.
7. Chill Before Serving
Cover and refrigerate for at least two hours, preferably overnight, to let all the flavors meld together.
Pro Tips and Serving Suggestions
This dish truly shines after a chill session in the fridge — the longer it rests, the better it tastes. It’s perfect as a cold side dish, but you can also elevate it into a main meal with crackers (Ritz is the OG choice) or a green salad. Want it spicier? Add more cayenne or toss in a few diced jalapeños.
If you’re meal-prepping for the week, this salad holds up well and tastes even better after a day or two. Just make sure it’s stored in an airtight container to lock in the freshness.
About the Chef/Creator
This flavor-packed Tuna Macaroni Salad recipe comes from Patrick Lee, aka @cookingwithpatlee, a beloved online food personality known for his humorous and culturally rich kitchen creations. He’s got a knack for turning everyday meals into craveable comfort food. With over 123K followers on Instagram, Patrick is a go-to for satisfying, soulful recipes that are easy to make at home.
Follow him on Instagram: @cookingwithpatlee
YouTube: Cooking With Pat Lee