Description
A classic Hawaiian Tuna Mac Salad combining tender elbow macaroni with flaky tuna, crisp vegetables, and a creamy, tangy dressing. This flavorful side dish is perfect for plate lunches and easy to prepare ahead of time.
Ingredients
Scale
Pasta and Tuna
- 2 cups elbow macaroni
- 2 cans (5 ounces each) tuna in water, drained
Vegetables
- 1/2 cup grated carrot
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped green onions
Dressing
- 1 cup mayonnaise
- 1/4 cup whole milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Cook the elbow macaroni according to package directions until very tender. Drain and rinse briefly with cold water to stop the cooking process and cool the pasta.
- Marinate Macaroni: In a large bowl, combine the cooked macaroni with the apple cider vinegar and let it sit for 5 minutes to absorb the flavor.
- Add Tuna and Vegetables: Add the drained tuna to the macaroni, gently breaking it apart with a fork. Stir in the grated carrot, chopped celery, onion, and green onions.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, whole milk, sugar, salt, and black pepper until smooth and well combined.
- Combine Salad: Pour the dressing over the macaroni mixture and stir until everything is evenly coated.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend. Stir again before serving.
Notes
- For a more traditional Hawaiian plate lunch style, cook the macaroni slightly past al dente so it absorbs the dressing better.
- You can add chopped hard-boiled eggs for extra richness and texture.
