You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled proteins. Some people love raw onion and celery, but you can leave them out or keep them in as you like. Make sure you use tuna packed in water. (Tuna in olive oil will make the salad too oily.) It’s best chilled — don’t serve it at room temperature — its creamy unctuousness balances out the heat (from spice or from cooking) of whatever it’s paired with.
Category: not set
Cuisine: not set
Kosher salt (Diamond Crystal)
1 pound elbow macaroni
2 cans tuna in water drained
2 hard-boiled eggs, peeled and smashed with a fork
1 1/2 cups mayonnaise plus more to taste
1/2 cup sweet relish
1 tablespoon yellow or Dijon mustard
1 teaspoon onion powder
1/2 teaspoon black pepper
1 cup chopped celery (from about 3 stalks optional)
1 medium sweet onion chopped (optional)
Paprika for garnish
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