Nothing makes it feel more like summer than a good tuna macaroni salad. Since we may be spending more of the warm months at home with family, this is a perfect recipe to keep everyone happy while you’re hanging out at home or having a BBQ.
This classic tuna macaroni salad is a huge hit with our family. I made a big batch last weekend and we ate the whole thing in just a couple days!
We’ve been having some really nice weather, so we decided to barbecue for the first time this season. I served the tuna macaroni salad with the hamburgers and fresh fruit and it was delicious! Even the girls liked it! I tried to keep the ingredients fairly simple on this one so that even picky eaters would enjoy it (like my oldest daughter).
This dish is also great on it’s own. It’s a complete meal because there’s a little bit of everything mixed in, including veggies and lots of protein with the eggs and tuna.
My favorite part, though, is how easy it is to put together!
First, bring a large pot of water to boil for the noodles. While you wait, you can boil your eggs in a small pot.
HOW I HARD BOIL MY EGGS
First, boil the water. Once boiling, gently set the eggs in the water with a spoon. Be careful not to drop them in or they may crack.
Turn off the burner and let the eggs sit in the hot water for about 9-12 minutes, depending on how well done you like them. Ten minutes is perfect for me! Then, move the eggs to a bowl of cool water. Once cooled, peel and chop for the salad.
PUT IT ALL TOGETHER
Once your original pot of water is boiling, cook the noodles according to the package. Add in the frozen peas and carrots the last two minutes of cooking.
Drain the noodles and veggies and rinse under cool water. Set aside.
In a large bowl, combine the mayo and chicken broth. Mix well.
Add the rest of the ingredients and toss it all together! Test it to see if it needs any more salt or pepper for your liking. (I also like to add a sprinkle of smoked paprika to this one.) Put it in the refrigerator for at least 2-3 hours before serving.
I hope you and your family enjoy this one as much as we do!
Tuna Macaroni Salad
The best classic tuna macaroni salad! Perfect as a side dish or the main event.
- 1 lb macaroni noodles
- 1 12oz can tuna (drained)
- 3 hard-boiled eggs
- 1 12oz bag frozen peas and carrots
- 1 1/2 cups mayonnaise
- 1/4 cup chicken broth
- salt & pepper to taste
Hard boil your eggs. Here's the method I prefer that's super easy and quick – boil water in a small pot. Once boiling, use a spoon to gently set each egg down in the water. Be careful not to drop too hard or it will crack. Leave them in for approximately 8-10 minutes depending on how done you like them. Remove from boiling water and place them in a bowl of cool water to cool them down. Peel and chop them up for the salad.
Cook noodles according to package. Add the frozen peas and carrots the last two minutes before done. Drain and rinse in cool water.
In a large bowl, add the mayo and chicken broth and mix well. Add the rest of the ingredients and toss it all together. Let it sit in the refrigerator a few hours before serving or make it the night before.