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This is delicious!! Made exactly as written w/olive oil packed tuna (Genova). The fresh Italian parsley is a must . . .
this was amazing, very fun, easy lunch idea that is great for on the go and really quick. I just omitted the lettuce all together since I was made it the day before for lunch, and it was still fantastic
I am anxious to make make this. I was looking for the nutrition information, but couln’t fin any. This is important since I am diabetic.
Hi, MaryLou! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one
Sounds pretty much like my standby. Always use celery, onion, dried dill and fresh or dried parsley. Mayo of course. Suggestion for crisp leftovers: Reserve enough tuna mac mixture for next day and chill separately. don’t add lettuce until time to serve. If you need more first time, just pull out of fridge and tear up some more lettuce. :-)
Wasn’t sure about celery and peppers in this type of dish so I’m glad I found your recipe to match the veggies I needed to use up anyway! A couple dashes of cayenne pepper and a packet of Taco Bell hot sauce sets it right off!!!
Try substituting Smoked Paprika for a bolder smoky flavor.
I like how you think. This is definitely a good idea!
I just started making some pasta salad as I’m just super lazy today…the water just started boiling when I came across your recipe! :) Always great inspiration and always delicious!!
Thanks Kato, I’m so glad you like it!
My mom, who died when I was in high school (and I’m past retirement age now), made a salad similar to this. I’ve been making it at least every two weeks throughout the summer for years. There are quite a few differences in her recipe, but the common elements are the macaroni, tuna, onion, celery, paprika, and mayonnaise. She used 1/4-1/3 cup sliced pimento stuffed olives instead of the bell pepper and no lettuce. Based on your recipe, I’ve added the lemon juice and parsley, but not the olive oil — yet. A summer favorite!
Just made it yesterday….sub the lettuce with un-cooked shredded carrots and red beets.
Great idea Kenny, thanks!
I tried this recipe tonight and loved it. I am fond of tuna but haven’t done much apart from tuna salad sandwiches and tuna casserole so this was a delightful change. I might try using more green onion and paprika next time, but don’t want to ruin it. I found your website only recently and the few recipes I have used were great. Thank you for taking the time and sharing :)
I made this salad today (only I cut the recipe down by half b/c I only had 1 can of Tuna on hand), and ‘Boy oh Boy’ was it Delish!! So Delish that I was unable to save some for my Husband :-/…He’ll try it the next time around ;-)
This is a great recipe. I cut the mayo and it was still good. Highly recommended!
This picture and description was the best of a day’s recipe searches for mac salad. I hate to try a new recipe and make changes the first time, but the only changes I made were spiral pasta and I roasted Hatch chili peppers with red bell peppers for my peppers. And one BIG change (because I wanted to make a lot to store some) was using spinach instead of lettuce.
OHMYGAWSH this was/is delish! From my 10 yr old to me, this is a HUGE hit. Love the light hint of lemon. LOVE LOVE LOVE all the greens.
Thanks for the new family recipe. We’ll definitely make this every summer.
Hi! Just made this this morning. I thought it would taste great for dinner especially since it is very hot and humid here in Ohio. Well, I was wrong. This will taste great for LUNCH instead. This is really good, Elise! Perfect to eat out on the patio with some peach iced tea. Thank you for sharing it.
Had this for supper yasterday and packed it for lunch at work, delicious, thx for sharing.
This is similar to my tuna pasta salad that calls for canned tuna packed in olive oil and is adored by my sister. The foundation of the recipe includes the following ingredients:
cooked pasta; canned tuna in olive oil; extra virgin olive oil and/or a mixture of evoo and walnut and/or hazelnut oils; a lot of fresh italian parsley; green onion; red wine vinegar and/or lemon; chopped garlic; baby tomatoes…
Capers add a nice touch if you’d like or have them on hand, and though I haven’t used them specifically for this, I believe peppers, especially yellow or red, would be a great fresh vegetable to add as well. I have used shelled edamame, which add more plant-based protein, and beans such as garbanzos and cannellini would be great, too!
We just ate this for dinner tonight, and it was SO GOOD. Thank you for posting it!
Instead of intermixing the lettuce with the either ingredients, I make a bed of chopped lettuce in a plate, then serve the salad on the lettuce. This keeps the salad fresh if you have leftovers.
Otherwise a very good and easy set of instructions. My cat, Bogart, and I both enjoy it although I limit his serving size.
My mother made this salad but added chopped hard boiled egg also, it’s delicious.
I also make a salad similar to this, but without the lettuce. I always make double since leftovers are always the best. There is always a fight for whatever is left the next day for lunch!!