Here is a detailed, step-by-step Creamy Macaroni Tuna Salad recipe with full instructions, texture cues, shaping, and preparation guidance.

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Creamy Macaroni Tuna Salad

Yield: 6–8 servings
Texture: Creamy, tender pasta, flaky tuna, crisp vegetables
Shape: Served chilled in a wide shallow bowl; pasta shells or elbows hold dressing in curves

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Ingredients

Pasta Base

• 12 oz (340 g) elbow macaroni (or small shells)

• 1 tablespoon salt (for boiling water)

Protein

• 2 cans (5 oz each / 140 g) tuna in water or oil, drained well
  (Solid white or chunk light both work)

Vegetables (Finely Diced for Balanced Texture)

• 1/2 cup celery, small dice

• 1/4 cup red onion, very finely minced

• 1/2 cup frozen peas, thawed

• 1/4 cup shredded carrot (optional for color)

Creamy Dressing

• 1 cup mayonnaise

• 2 tablespoons sour cream (adds tang and softness)

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice or apple cider vinegar

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon sugar (optional, balances acidity)

Optional add-ins:

• 1 tablespoon chopped fresh dill or parsley

• 2 tablespoons sweet relish

• 1 hard-boiled egg, chopped

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Equipment

• Large pot

• Colander

• Large mixing bowl

• Small bowl for dressing

• Rubber spatula or large spoon

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Step-by-Step Instructions

Step 1: Cook the Pasta Properly

1. Bring a large pot of water to a rolling boil.

2. Add 1 tablespoon salt.

3. Add macaroni and cook until just al dente (usually 7–9 minutes).

Texture cue:

• Pasta should be tender but still slightly firm in the center.

• Do NOT overcook (soft pasta becomes mushy when mixed).

4. Drain immediately.

5. Rinse briefly under cold water to stop cooking.

6. Drain thoroughly.

Spread pasta on a tray or leave in colander for 5–10 minutes to remove excess moisture.

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Step 2: Prepare Tuna

1. Drain tuna completely.

2. Press lightly with a fork to remove extra liquid.

3. Flake into small, even pieces.

Texture goal:

• Flaky, not mashed paste.

• Visible chunks throughout salad.

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Step 3: Prepare Vegetables

• Dice celery very small for crunch without overpowering.

• Mince onion finely to avoid strong raw bites.

• Thaw peas and pat dry.

All vegetables should be similar in size to macaroni pieces.

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Step 4: Make the Dressing

In a small bowl, whisk together:

• Mayonnaise

• Sour cream

• Dijon mustard

• Lemon juice or vinegar

• Salt

• Pepper

• Sugar (if using)

Whisk until smooth and creamy.

Taste and adjust:

• More lemon for brightness

• More salt for depth

• More mayo if thicker texture desired

Dressing should be slightly more flavorful than you want final salad, as pasta absorbs seasoning.

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Step 5: Combine Salad

In a large mixing bowl:

1. Add cooled pasta.

2. Add flaked tuna.

3. Add celery, onion, peas, carrot (if using).

4. Pour dressing over top.

Gently fold with spatula.

Do not stir aggressively — this breaks pasta and tuna.

Mix until evenly coated but still fluffy.

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Step 6: Chill for Flavor Development

1. Cover bowl tightly.

2. Refrigerate at least 1 hour (preferably 2–4 hours).

During chilling:

• Pasta absorbs dressing.

• Flavors blend.

• Texture becomes creamier.

If salad thickens too much:

• Stir in 1–2 tablespoons milk or mayo before serving.

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Final Texture & Appearance

• Creamy but not runny

• Pasta fully coated

• Tuna visible throughout

• Light crunch from celery

• Pale creamy color with green and orange accents

• Served mounded in a shallow bowl

Optional garnish:

• Sprinkle paprika lightly on top

• Fresh parsley

• Thin lemon slices on side

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Storage

Refrigerator:

• Store in airtight container

• Keeps 3–4 days

Do not freeze (mayonnaise separates).

Stir before serving.

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Flavor Profile

• Creamy and rich

• Slight tang from lemon and mustard

• Mild savory tuna flavor

• Fresh crunch from vegetables

• Balanced saltiness