Total Time
Prep 25 mins
Cook 0 mins

Yup, another tuna macaroni salad. I really like this one, though. I always use mild curry powder to keep it "crowd-friendly". I've never made it with a hotter, spicer curry powder so I can't recommend it. Like most macaroni salads, you'll probably want to moisten it with some milk before serving.... especially the next day.

Ingredients Nutrition


  1. Cook macaroni according to package directions; drain and rinse under cold water. Drain again.
  2. Place cooled macaroni into a large bowl. Add the flaked tuna, onion, celery, radishes, carrots and hb eggs.
  3. In a seperate bowl, mix together all of the dressing ingredients. Mix until well blended.
  4. Pour the dressing over the salad and blend together well.
  5. Chill and serve.
  6. Add a splash of milk and stir before serving -- especially the next day.
Most Helpful

This was very good, but a little sweet for our taste. I will make again, because I did like all the crunchy veggies in it, I'll just leave out the sugar next time.

SuzieQue October 10, 2008

Wow!! Making this was a walk down memory lane. My mother used to make a tuna macaroni salad while I was growing up probably at least monthly. My kids don't care for tuna so I haven't had this for more than 20 years. I decided to make half the recipe and enjoy it for lunches this week. I left out the radishes as I forgot to get them and left the curry out of the dressing, otherwise made as written. Thanks Parsley for a great macaroni salad!!!!

diner524 February 11, 2008

Since there are two of us I halved this recipe. I also changed it quite a bit but only due to what I had on hand or rather didn't and personal taste. I didn't have sour cream so I used low fat ranch dressing instead. I also don't care for curry or radishes so I left those out. I added bon appetit seasoning, garlic salt, lemon pepper and some mustard. It turned out great thanks for what we called Tuna Salad Medley.

Hill Family January 07, 2008