Ingredients
- 16 ounces elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1 tablespoon fresh lemon juice
- 3 (5-ounce) cans tuna packed in water, drained
- 3 hard-boiled eggs, chopped
- 1 shallot, diced
- 1 cup frozen peas, thawed
Instructions
- Cook the elbow macaroni according to package directions. Drain well.
- In a mixing bowl, combine mayonnaise, sweet pickle relish, celery seed, salt, pepper, and lemon juice; stir well.
- Add drained tuna to the dressing and mix until incorporated.
- In a large bowl, combine cooled macaroni with the dressing mixture.
- Fold in chopped hard-boiled eggs, diced shallots, and thawed peas until evenly mixed.
- Cover with plastic wrap and chill for at least two hours before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 135mg
Keywords: For added crunch and nutrition, consider incorporating diced bell peppers or corn. Adjust seasoning to taste by adding more salt or lemon juice if desired. This salad can be made ahead of time for flavor enhancement.
