The Classic Tuna Macaroni Salad That Everyone Loves
TL;DR: This classic tuna macaroni salad recipe stays creamy, never mushy, and feeds a crowd. The secret is slightly undercooking the pasta, rinsing it well, and using inexpensive flaked tuna with a little of its liquid left behind.
If there is one salad that shows up at every Canadian summer gathering, it is tuna macaroni salad.
We see it at potlucks and at the campground. We see it at family reunions and of course beside burgers at backyard BBQs. In a recent podcast, Kirstie even talks about how she loves it as a midnight snack after a few beverages!
As Red Seal chefs, we love complicated projects as much as the next cook. We have spent days making ramen broth and laminated dough. But sometimes the simplest recipes are the ones people remember most.
This classic tuna macaroni salad recipe is one of them.
How Do You Make the Best Classic Tuna Macaroni Salad?
The best classic tuna macaroni salad combines properly cooked pasta, flaked tuna, crunchy celery, and enough mayonnaise to keep everything creamy after chilling.
Most versions fail for one reason. The pasta is overcooked.
Pasta continues to absorb moisture after cooking. If you boil it until perfectly tender, then mix it with dressing and refrigerate it, you often end up with a bowl of mush.
We cook our pasta about about 2 minutes less than the package directions. Then we rinse it thoroughly under cold water. This stops the cooking immediately and gives you a much better texture the next day.
The second trick is the tuna.
Forget the expensive solid white tuna. Save your money. We use inexpensive flaked tuna and leave a little of the liquid behind. That liquid adds flavour and helps keep the salad moist.
Why This Tuna Macaroni Salad Works
Slightly undercooked pasta absorbs dressing without falling apart.
Rinsing stops the cooking process and cools the pasta quickly.
The celery provides crunch and freshness.
The tuna liquid adds flavour and moisture.
The mayonnaise coats every piece of pasta and creates the creamy texture everyone expects from a classic macaroni salad.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
This is not fancy food. This is dependable food. Sometimes that is exactly what you need. We bet you’ve already got the water on for the pasta while reading this blog!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 6–8 Servings 1x
Ingredients
- 454 g (1 lb) elbow macaroni
- 2 cans flaked tuna, lightly drained
- 2 cups celery, finely diced
- 1 to 1 1/4 cups mayonnaise (we like Hellmann’s)
- Optional spoonful of vinegar and a pinch of sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil.
- Cook the macaroni 1 to 2 minutes less than the package directions.
- Drain and rinse thoroughly under cold running water until completely cool.
- Add the pasta, tuna, celery, and mayonnaise (and vinegar and sugar, if using) to a large bowl.
- Stir well to combine.
- Season generously with salt and pepper.
- Refrigerate for at least 1 hour before serving.
Notes
Jody and Kirstie’s Hot Tips
- Slightly undercook the pasta. This is the biggest difference between a great macaroni salad and a mushy one.
- Rinse the pasta until it is completely cool. This stops the cooking immediately.
- Use flaked tuna. It distributes more evenly through the salad.
- Don’t drain every drop of liquid from the tuna. A little extra moisture goes a long way.
- Make it a few hours ahead. The flavour improves as it sits.
Substitutions
Want to make it your own? Try adding:
- Sliced green onions
- Fresh dill
- A little extra celery for more crunch
We keep ours simple because that is how we grew up eating it.
What to Know (and Avoid)
Avoid overcooking the pasta. This is the number one mistake.
Avoid skimping on the mayonnaise. Pasta absorbs dressing as it sits.
Avoid adding too many ingredients. Tuna macaroni salad is at its best when it stays simple.
Storage
Store covered in the refrigerator for up to 3 days.
If the salad seems dry after chilling overnight, stir in an extra spoonful of mayonnaise before serving.
FAQ
Why do you rinse the pasta for macaroni salad?
Rinsing stops the cooking process and cools the pasta quickly. This prevents the pasta from becoming overcooked and mushy.
Can I make tuna macaroni salad ahead of time?
Yes. In fact, we recommend it. The flavour improves after a few hours in the refrigerator.
What is the best tuna for tuna macaroni salad?
We prefer inexpensive flaked tuna. It mixes evenly throughout the salad and provides plenty of flavour.
Can I freeze tuna macaroni salad?
No. The mayonnaise will separate and the texture will suffer after thawing.
Key Takeaways
- Slightly undercook the pasta for the best texture. But still cook it in well salted water.
- Rinse the pasta thoroughly to stop the cooking process.
- Flaked tuna works better than expensive solid tuna in this recipe.
- Leave a little tuna liquid behind for extra flavour and moisture.
- Simple ingredients create the best classic tuna macaroni salad.
Want More Potluck-Worthy Recipes?
If you love the kind of recipes that disappear first at a BBQ, check out our online cooking classes. We teach the techniques behind great food so you can cook with confidence, whether you’re making dinner for two or feeding a crowd.
About the Authors
Jody O’Malley and Kirstie Herbstreit are the Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody is a Stratford Chefs School graduate (2002) and Kirstie trained at SAIT in Calgary (2003). Together, they bring over 20 years of professional cooking experience and 15 years building one of Canada’s leading culinary education businesses. They teach home cooks the science and techniques behind great food, not just the recipes, and co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter.
Tuna Macaroni Salad Prep
