This recipe will remind you of growing up! My step-mother made this when I was little and it is still a favorite of my sister and myself. We are continuing the recipe and sharing it with our children. It is best when you let it chill overnight, but my family devours about half of it while it is still warm.
My Private Note
Units: US | Metric
- 1Cook the macaroni according to the package instructions so it will be "al dente".
- 2Add the frozen peas to the boiling water, with the macaroni noodles, during the last minute of the macaroni cooking.
- 3While you are waiting for the macaroni to cook: In a large bowl, wisk together 1 cup Hellmann's mayonnaise & distilled white vinegar.
- 4Add celery & onion into mayo mixture and mix well.
- 5Once the macaroni & peas have been drained, add to the mayo mixture and mix well.
- 6You want all of the macaroni noodles to be covered in mayo, if it doesn't appear to be enough add a few tablespoons of mayo at a time until the noodles are completely covered.
- 7Flake tuna into macaroni & mayo mixture and mix well.
- 8Add salt & pepper to taste.
- 9Place in the refrigerator and let the flavors blend and soak in over night.
- 10In the morning, you may want to add a bit more mayo if the macaroni appears dry before serving.
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Nutritional Facts for Tuna Macaroni Salad
Serving Size: 1 (184 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 384.5
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 2.1 g
- Cholesterol 27.1 mg
- Sodium 512.6 mg
- Total Carbohydrate 42.4 g
- Dietary Fiber 2.6 g
- Sugars 5.1 g
- Protein 21.2 g