This light and refreshing tuna elbow macaroni salad is the perfect side dish for any summer gathering or picnic. Forget heavy, mayonnaise-laden salads; this recipe utilizes a vibrant lemon vinaigrette for a zesty twist that complements the delicate flavor of tuna. We've added crisp celery and red onion for a delightful crunch, and a touch of fresh dill for an aromatic lift. It's a simple yet elegant dish that’s sure to impress your guests without requiring hours in the kitchen. The vibrant colors and fresh ingredients make this salad visually appealing, as well as incredibly tasty.
This recipe is incredibly versatile; feel free to add your favorite vegetables or herbs to customize it to your liking. Whether you’re looking for a quick weeknight meal addition or a show-stopping contribution to your next barbecue, this tuna macaroni salad is a winner. Ready to make this delicious salad? Let’s dive into the step-by-step instructions!
Tools Needed
- Pot
- Colander
- Mixing bowl
Ingredients
- Elbow macaroni: 200g
- Tuna cans: 2-3
- Cucumber: 1 large
- Red onion: 1/2
- Red pepper: 1 small
- Celery sticks: 2
- Mayonnaise
- Mustard
- Garlic: 1 clove
- Dried oregano
- Salt
- Pepper
- Olive oil
- Lemon juice
- Pickled chili vinegar
- Cilantro
- Onion: 1/4
- Garlic cloves: 2
- Bay leaves
- Water: 1 liter
- Milk
- Sugar
- Evaporated milk: 1 can
- Condensed milk
- Instant coffee
- Vanilla
- Cinnamon stick: 1
Step-by-Step Instructions
Step 1. Prepare Ingredients & Cook Pasta
- Cook elbow macaroni in boiling water with salt, 1/4 onion, 2 garlic cloves, and bay leaves until al dente.
- Drain macaroni and let it cool.
- Cut cucumber into cubes, add salt, and let it sit for 20-30 minutes to drain excess water.
- Chop red onion, add pickled chili vinegar, and let it sit for 10 minutes to reduce strong flavor. Drain.
- Chop red pepper and celery.
Step 2. Make the Dressing
- Mix mayonnaise, mustard, garlic, oregano, salt, pepper, olive oil, lemon juice, and pickled chili vinegar.
- Add chopped cilantro to the dressing.
Step 3. Combine and Serve
- Combine the cooled macaroni, drained onion, cucumber, red pepper, celery, and tuna with the dressing. Mix gently.
- Serve the salad.
Step 4. Optional: Prepare Coffee Drink (not part of the salad)
- Boil 2 cups of water with a cinnamon stick for 6-7 minutes.
- Remove cinnamon stick, add sugar and coffee, stir until dissolved.
- In a pitcher, combine the cinnamon water, remaining water, milk, condensed milk, evaporated milk, vanilla, and ice. Stir well.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use tuna packed in water or oil.
- Draining the cucumber prevents a watery salad.
- Pickled chili vinegar helps to lessen the strong flavor of red onion.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better the next day after the flavors have melded. Make it up to 24 hours in advance and store it in the refrigerator.
2. What can I substitute for the fresh dill?
Parsley or chives would be great substitutes if you don't have fresh dill on hand. Dried dill can also be used, but use about 1/3 the amount.
This light and fresh tuna macaroni salad is a perfect example of how simple ingredients can create a vibrant and flavorful dish. Enjoy this crowd-pleasing recipe at your next gathering, or simply savor it as a light and satisfying meal on its own. Happy cooking!