Opting for whole wheat just makes tuna macaroni salad a little healthier. If you don’t have it, try dill pickle juice. I always buy chunk light (skipjack or tongol), since its lower in mercury than chunk white (albacore). If you don’t like tuna, shrimp can be substituted.Īnother tip Jojo taught me is to add a little white vinegar to both tuna macaroni salad, and potato salad. I have mixed a can of white with a can of dark and it still was amazing. Then follow that up with 2 and 1/2 cups of Mayo, 3 cans of tuna, 1/2 a cup of sweet relish, a tablespoon of Dijon mustard, and those eggs from. I prefer white tuna, but it is expensive as all heck. He acts like a hangry hawk flying around in circles above me waiting to grab a big spoonful 😆!Īs for these tips I’ve learned from my mom, first the quality of tuna you use should be the best you can afford. I learned some tricks from her over the years and although it never tastes quite like hers, mine is still very good. Back at our ranch, I make Tuna Macaroni Salad often, and I think of my Mom the entire time. Put in the fridge for 2 to 4 hours or overnight. Transfer to another serving dish and cover it with saran wrap. In a large bowl combine all of the ingredients together and mix well. Once they are done, place the eggs into a ice bath and let them cool. Luckily, my Dad does still cook and I know he makes this on occasion for her. Place eggs into a pot of water and boil until they are hard boiled. Add pasta, stir and cook following the package directions. Bring a large pot of water (salted with about a small palmful of sea salt) to a boil. Unfortunately, she suffers with severe arthritis, so she doesn’t cook too much any more. ground black pepper mayonnaise the mayo I add in increments until I have the consistency I like, which is somewhere between 1 and 2 cups. My lovely mom “Joanne” is 85 next month ❤️ and she makes the best Tuna Macaroni Salad in the universe.

Macaroni tuna salad with eggs