Tuna and Macaroni Salad

    (161)
    1 hour

    A simple salad that makes a great lunch or light dinner, tuna and pasta is combined with peas, hard-boiled eggs and mayonnaise.


    155 people made this

    Ingredients
    Serves: 6 

    • 3 eggs
    • 3 cups macaroni
    • 150g frozen green peas
    • 375g tinned tuna, drained
    • 1/4 cup (60ml) mayonnaise
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Place eggs in a saucepan and cover with cold water. Over medium heat bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
    2. Bring a large saucepan of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
    3. Put frozen peas into a colander and rinse with hot water; drain well.
    4. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl flaking it apart.
    5. Stir mayonnaise into the mixture a little at a time so the mixture is moist but not soggy. Sprinkle the salt and pepper then mix one last time.
    6. Cover and refrigerate for a least one hour or overnight.

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    Reviews and Ratings
    Global Ratings:
    (161)

    Reviews in English (128)

    by
    136

    This was a very good starter recipe but it definitely needs a few extra ingredients to make it yummy! I omitted the peas and added diced celery, green onions, cubed cheddar cheese, and sweet relish. It needed a lot of seasoning and I used mayo, horseradish sauce, seasoning salt, garlic salt and pepper. With all the additions it turned out great!  -  14 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    87

    We use 1cup dry small shell pasta cooked and drained. Add a couple of dashes of dill weed,salt, pepper, and if desired dry minced onion or onion powder to taste, only one diced egg, 1 stalk of celery thinly sliced,(taste and adjust Mayo and seasonings) 1/2 cup cubed mild cheddar cheese, and 1/2 can drained canned peas..have to fold in gently after it's all mixed well. Refrigerate at least 4 hours or overnight.  -  11 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    68

    This was a good salad, however it really needs the celery and green onions for texture and flavor. I felt the dressing needed something, so I added 3T of bottled Caesar dressing and a teaspoon of prepared horseradish sauce. Thanks Ann.  -  08 Jun 2003  (Review from Allrecipes USA and Canada)

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