Equipment
Ingredients
Main
- 450 g macaroni, elbow
- 7 g fine sea salt, for boiling water, plus more to taste
- 280 g canned tuna in water, drained
- 2 hard-boiled egg, peeled and roughly chopped
- 342 g mayonnaise, plus more to taste
- 120 ml sweet relish
- 15 g yellow mustard
- 2 g onion powder
- 1 g freshly ground black pepper
- 100 g celery, finely chopped, optional
- 100 g yellow onion, finely chopped, optional
- 1 g paprika, for garnish
Nutrition (per serving)
Method
Fill a large pot with water and add 7 grams of salt. Bring to a rolling boil over high heat.
Add the elbow macaroni to the boiling water. Cook according to package directions, until al dente (firm to the bite).
Drain the cooked macaroni in a colander and immediately rinse with cold water until the pasta is completely cooled. This stops the cooking process.
In a large mixing bowl, combine the cooled macaroni, drained tuna, chopped hard-boiled eggs, mayonnaise, sweet relish, yellow mustard, onion powder, black pepper, chopped celery (if using), and chopped onion (if using).
Gently toss the ingredients with a spoon until everything is evenly combined. Be careful not to break up the tuna too much.
Taste the salad and season with additional salt or mayonnaise, as needed. Add more relish or mustard to adjust flavor.
Cover the bowl and refrigerate the tuna macaroni salad for at least 3 hours, or preferably overnight, to allow the flavors to meld.
Just before serving, sprinkle the tuna macaroni salad with paprika for garnish.
Chef's Notes
- For the best results, use high-quality ingredients, especially mayonnaise and tuna. The flavor profile will only be as good as the ingredients.
- Do not overcook the macaroni, as it will continue to absorb moisture and become mushy in the salad.
- Allowing the salad to chill for several hours is crucial to allow the flavors to meld. If possible, make it a day ahead.
- If using canned tuna in oil, adjust the amount of mayonnaise accordingly, as the oil will contribute to the richness.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Not recommended; serve cold.
