Tuna Macaroni Salad

Somayah Anderson


I've taken my mom's traditional recipe for macaroni salad that we all grew up with, and tweaked a bit by adding cumin, coriander, and caraway, and topping it with canned Tuna fish. The key to this recipe is the tuna, so the better quality you can get, the better the recipe will be. I'm fortunate enough to have mine from Tunisia thanks to my mother in law. Also, I must apologize in advance, I rarely measure (especially if it's not baking), so I did my best to guesstimate how much of each it would be. I guess that's the fun part of cooking, taking a recipe and making it your own! enjoy!


★★★★★ 1 vote

15 Min


  • 1 box
    medium shells
  • 3
    hard boiled eggs, chopped
  • 3/4
    onion, finely chopped
  • 2
    stalks of celery, chopped
  • 2
    carrots, grated
  • 1/2 jar(s)
    mircale whip (30 oz jar, you may need a little more)
  • 1 Tbsp
  • ·
    pickle juice (i'm partial to claussen's, but you just want enough to thin out the sauce)
  • 1/2 tsp
    ground cumin
  • 3/4 tsp
    ground coriander
  • pinch
    ground caraway ( a good pinch)
  • 1 can(s)
    premium canned tuna fish
  • ·
    ground black pepper to taste

How to Make Tuna Macaroni Salad


  1. Cook eggs in advance.
    Cook Pasta in oiled water.
    Chop onion, egg and celery, grate carrot, set aside.

    Give cooked pasta a quick "cold shower" then put in bowl/dish. add onion, egg, celery, & carrot.
  2. Take about half a jar of miracle whip in seperate bowl.
    Add a few good squirts of mustard. Add ground black pepper to taste. Put in the rest of spices. Add in a splash or 2 of pickle juice, just so the sauce can spread more easily over pasta and "soak in" a little. ( you can always add in more later)
  3. Mix sauce into pasta, and let all of this sit for at least a few hours, if not overnight.....When ready to serve, add a few chunks of the tuna on top.

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