sweet dill crunch tuna macaroni salad
Cold, creamy elbow macaroni carries a cool dill-pickle punch and subtle garlic-celery seed notes with a comforting, slightly starchy backdrop. Every forkful pops with sweet relish tang and that signature triple-crunch from carrot, water chestnut, and onion. It tastes like the best classic picnic macaroni salad crossed with your favorite deli tuna—familiar yet surprisingly fresh and addictive.
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prep time
1 Hr 25 Min
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 cans albacore tuna in water, very well drained (5 oz each)
- 1/3 cup minced onion
- 1/3 cup diced carrot
- 1/3 cup diced water chestnuts (from an 8 oz can, drained and patted dry)
- 2/3 cup mayonnaise
- 3 tablespoons sweet pickle relish (lightly drained if very juicy)
- 3/4 teaspoon dried dill weed
- 3/4 teaspoon celery seed
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard powder
- 2 cups dry macaroni noodles
- optional add-ins: 1/3 cup diced celery or a diced hard boiled egg
How To Make sweet dill crunch tuna macaroni salad
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Step 1Prepare macaroni as instructed on the package.
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Step 2Drain and set aside.
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Step 3Drain and flake the tuna into a medium bowl.
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Step 4Add onion, carrot, water chestnuts, mayonnaise, relish, dill, celery seed, salt, garlic powder, and dry mustard. Add optional celery now if you are using it.
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Step 5Fold gently until everything is evenly mixed.
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Step 6Fold in hard boiled egg, if using.
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Step 7Taste and adjust mayo, salt, or another half tablespoon of relish if needed.
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Step 8Cover and chill at least 1 hour to develop flavor and not be runny.
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Step 9Keeps 3–4 days in the fridge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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