Tuna Macaroni Salad Recipe

Tuna Macaroni Salad Recipe

How To Make Tuna Macaroni Salad

This delicious and creamy tuna macaroni salad is a 30-minute dish tossed with lettuce, celery, and pepper in spiced mayo dressing.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



For Pasta:

  • 1cupelbow macaroni,uncooked
  • 1tspsalt
  • 1quartwater

For Salad:

  • ½cupgreen onion,chopped, including green onion greens
  • 1cupbell pepper,red, orange, or yellow, chopped
  • ¼cupfresh parsley,chopped
  • 10oztuna,(2 cans), packed in olive oil, if it’s packed in water, drain and add 2 to 3 tbsp of extra virgin olive oil
  • 1cupcelery,(2 stalks), chopped
  • 2tbsplemon juice
  • head lettuce,preferably iceberg lettuce, sliced first and roughly chopped into 2 inch long strips
  • ¼cupmayonnaise,more to taste
  • ½tspsweet Hungarian paprika
  • fresh ground pepper


  1. In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with 1 teaspoon of salt.

  2. Cook at a rolling boil uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente.

  3. Remove from heat, drain, and rinse with cold water.

  4. While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery, and lemon.

  5. Add the cooked and drained macaroni. Fold in the mayonnaise until well mixed.

  6. Add the paprika. Add fresh ground pepper to taste. (At this point it can be made ahead and chilled.)

  7. Fold in the lettuce gently and serve. The salad does not make good leftovers as the lettuce will eventually get soggy.


  • Calories: 303.13kcal
  • Fat: 12.20g
  • Saturated Fat: 1.92g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.95g
  • Polyunsaturated Fat: 7.04g
  • Carbohydrates: 25.60g
  • Fiber: 3.09g
  • Sugar: 3.29g
  • Protein: 21.99g
  • Cholesterol: 33.27mg
  • Sodium: 734.62mg
  • Calcium: 54.54mg
  • Potassium: 635.41mg
  • Iron: 1.89mg
  • Vitamin A: 128.83µg
  • Vitamin C: 59.14mg
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