Tuna Macaroni Salad Recipe

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Tuna and macaroni may not seem like the most obvious combination, but people have been eating them together as a meal for years.

Once the two ingredients are combined, it seems like the possibilities are endless. Some add pickles to give it a tangy taste. Adding spices is perfect for those that like it hot. Some even make a combination using cream of mushroom soup and peas.

Served hot or cold, this meal can be a delicious main entree or a side dish.

This is a classic tuna macaroni salad recipe that is a family favorite. And it’s healthy and easy to make too!

Tuna is a popular fish due to its convenience and distinct flavor. Its high in protein and contains omega 3 fatty acids, which help lower blood pressure and cholesterol, and have been shown to improve brain function and ease arthritis pain. And that’s not all.

Tuna also contains B12 which keeps the body’s nerve and blood cells healthy and Niacin which can improve cholesterol levels and lower cardiovascular risks.

The recipe also contains plenty of healthy vegetables like cucumbers, tomatoes and green peppers. All of these are great sources of vitamins and minerals.

Eggs are another good source of protein and they are also rich in nutrients and antioxidants.

And the spices are just another added good for you bonus.

The recipe is simple to make. Just prepare the pasta, mix the ingredients and serve cold.

Then dig in and enjoy this simple recipe. The crunchy goodness of chopped vegetables, the cooked elbow macaroni, and the beneficial tuna, combined with the seasoned mayo mixture is the perfect blend of textures and flavors. All this will come together for a meal your family is sure to love.

Healthy, inexpensive and easy to prepare? Sounds like a win, win to me!

Ingredients:

8 ounces elbow macaroni
1 cup mayonnaise
1/2 cup Italian-style dressing
1 Tablespoon prepared mustard
2 cups thin, peeled cucumber slices
1 1/2 cups diced tomato
1/2 cup diced green pepper
1/4 cup coarsely chopped green onion
1 teaspoon salt
1/8 teaspoon pepper
14 ounces solid-pack tuna (2 cans) , drained/broken up
1 hard-cooked egg, chopped
Chopped parsley

Directions:

1. Cook macaroni as label directs. Drain; rinse with cold water.

2. In large bowl combine mayonnaise, Italian dressing and mustard; mix well.

3. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and macaroni; toss to mix well.

4. Refrigerate, covered, until well chilled – about 4 hours. Just before serving garnish with hard-cooked egg and parsley.