This Macaroni Tuna Salad obviously transports really well, so if you’re looking for more real food lunch recipes to take with you to work, then this fits the bill. I did this with the leftovers we had for lunch the next day, and it was still very delicious. I do enjoy about a tablespoon or so of freshly ground black pepper in this. Whisk together well and season with a bit of salt and pepper. Meanwhile, in a large bowl, combine mayonnaise with chicken stock. Drain macaroni well, and rinse with cold water until pasta has cooled. You’ll just need to stir in a little warm water to loosen it back up. Prepare macaroni according to package directions. Step 2 In the meantime, in a medium pot over medium heat, combine macaroni, 2. Combine all of the ingredients and mix well. Step 1 In a medium bowl, stir together onion, carrot, pickles, lemon juice, sugar, and teaspoon salt. While the pasta is cooking drain the tuna and chop the dill and the vegetables. Once the macaroni is cooked run under cold water and drain. Stir in onion, salt, pepper, garlic powder, and oregano. Mix both cans of tuna into the cooled pasta. Add macaroni and cook for 8 to 10 minutes or until al dente drain and cool under running water. Personally, I think that this is at its tastiest if eaten right away, but it can be made ahead. Cook the macaroni according to the directions on the box. Bring a large pot of lightly salted water to a boil. As far as ingredients are concerned, it’s one of the best store-bought brands. I managed to snag one of the bigger sized jars on sale at Whole Foods a while back. The mayo was store-bought, and it’s the Sir Kensington’s brand. It’s 100% grass-fed, and the price on their yogurts is the best I’ve seen for that kind of quality. I used a whole milk greek yogurt from Maple Hill Creamery, which I just love. The goal in substituting was to cut a little bit of the fat, and partly to sneak a little probiotics into our diet. Add to pasta salad, mix together, and refrigerate for 1 hour. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. In a large bowl, combine the pasta, tomatoes, celery, and tuna. All yogurt in a recipe just doesn’t cut it. In a large pot of salted boiling water, cook pasta until al dente rinse under cold water and drain. Honestly, I need that mayo flavor to be evident. I’m not one of those people that can totally swap it out for mayo in recipes. If you’ve been reading my blog for long, then you know I love meals that include your protein and carbs all in one dish.Īs much as I love mayo, I decided to substitute some greek yogurt for it in this recipe because we were using a pretty good bit of dressing.

I’m a big fan of pasta and tuna salads, so I put the two together and came up with this recipe. And it gets along just fine.The inspiration for this recipe comes from the America’s Test Kitchen Comfort Food Makeovers cookbook. I’ve eaten it with sandwiches, soup, fish and meat dishes so far. I think I like this more as a side rather than as a main course, but totally up to you how you want to eat it. While the pasta is cooking, prepare the rest of the ingredients. Defrost the frozen peas by pouring cold water over then, let stand for 5 minutes, then drain.

Boil the eggs and cool in ice cold water, then peel. Step 1 In a medium bowl, stir together onion, carrot, pickles, lemon juice, sugar, and ½ teaspoon salt. Want to have a taste of a Japanese pasta? This could be a good starting point. Cook the macaroni according the package instructions, drain and set aside to cool. I also like how this is made with soy sauce and rice vinegar. This takes some of the raw bite out of them. Mound on a platter and top with the chopped tomatoes, kalamata olives, parsley and pepperoncini. Pour the mayonnaise dressing over the ingredients and gently toss to coat the ingredients well. Green bell peppers help to offset the tuna flavor with some fresh crunchy peppery flavors.Īs the pasta finishes cooking, you blanch the bell peppers in the pasta water. Add the pasta, celery, green onion, and peas. I know it’s not barbecue season yet, but this one is good enough to stand on it’s own without one.Ĭanned tuna provides the protein you’d normally get with your barbecued meat.

Celery Such a traditional ingredient in tuna salad, it adds such a nice crunch to an otherwise soft dish. One of my favorite Japanese style salads! Tuna Flaked or chunk and canned in water, our high protein base Red onion This onion is one of the best varieties to eat raw, it’s bright and acidic and makes this dish pop. Stir in pasta to make a tuna macaroni salad.

Japanese Style Macaroni Salad with Tuna We love how easy tuna is to add to recipes like tuna casseroles but did you know there are lots of great ways to repurpose tuna salad.

One of my favorite Japanese style salads!.

Best macaroni tuna salad