Print: Southern Tuna Macaroni Salad

Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!

Prep

24 min

Cook

24 min

Servings

Difficulty

Hard

Ingredients

0.5 cups diced red onion
1 , 16 ounce
1 cup mayonnaise
0.5 cups chopped pimento peppers
5 tablespoons dill pickle relish
2 tablespoons chow-chow , optional
1 tablespoon Dijon mustard
1 teaspoon Cajun seasoning
1 teaspoon kosher salt
3 ribss celery , diced
2 large hard-boiled eggs , chopped
2 , 6.5 ounce

Instructions

1 Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
2 While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
3 Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Nutrition per serving

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