Southern Tuna Macaroni Salad


  • ½ cup diced red onion
  • 1 (16 ounce) package elbow macaroni
  • 1 cup mayonnaise
  • ½ cup chopped pimento peppers
  • 5 tablespoons dill pickle relish
  • 2 tablespoons chow-chow (optional)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon kosher salt
  • 3 ribs celery, diced
  • 2 large hard-boiled eggs, chopped
  • 2 (6.5 ounce) jars tuna packed in oil
  • Directions

  • Step 1

    Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.


  • Step 2

    While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.

  • Step 3

    Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

  • Cook's Notes:

    Getting high-quality tuna packed in olive oil is going to make or break this dish. I would splurge on the Tonnino brand.

    You can use chopped pepperoncini instead of chow-chow.

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