Can I use fresh tuna instead of canned?

Oh honey, I don't recommend it! Fresh tuna turns chalky when chilled, while canned tuna stays perfectly tender. Stick to good ol' canned white albacore packed in water - drain it well and flake it with a fork for that classic creamy texture we all love.

How long does tuna macaroni salad last in the fridge?

In my house? Maybe two hours! But realistically, it stays fresh-tasting for 3 days max in an airtight container. After that, the pasta starts absorbing too much dressing. Pro tip: If it looks dry, stir in a splash of milk or pickle juice to revive the creaminess.

Can I make this dairy-free?

Absolutely! Just use your favorite vegan mayo instead of regular - my sister swears by the avocado oil-based kind. The Greek yogurt version won't work though (obviously!). Either way, you'll still get that luscious creamy texture that makes this salad so irresistible.

Why does my salad get watery?

Three likely culprits: 1) You didn't drain the tuna/pasta well enough, 2) You added watery veggies (pat them dry!), or 3) You skipped the chilling time that lets flavors meld properly. My golden rule? Let it sit in the fridge at least an hour before serving - patience makes perfect!

Creamy Tuna Macaroni Salad Recipe Ready in 10 Minutes

Name: Creamy Tuna Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 1 can (5 oz) tuna, drained; 1/2 cup mayonnaise or Greek yogurt; 1/4 cup diced celery; 1/4 cup diced red onion; 1/4 cup sweet relish; 1 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika

Creamy Tuna Macaroni Salad

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A classic make-ahead pasta salad perfect for picnics and summer lunches. This creamy tuna macaroni salad combines pantry staples with a rich mayo dressing or a lighter Greek yogurt option.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

2 cups elbow macaroni
1 can (5 oz) tuna, drained
1/2 cup mayonnaise or Greek yogurt
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup sweet relish
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika

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Instructions

Cook macaroni according to package directions. Drain and rinse with cold water.
In a large bowl, mix mayonnaise (or Greek yogurt), Dijon mustard, salt, pepper, and paprika.
Add cooked macaroni, tuna, celery, red onion, and sweet relish to the bowl.
Toss gently until everything is well coated.
Chill for at least 1 hour before serving.

Notes

For extra crunch, add diced cucumbers or bell peppers.
Swap tuna with canned chicken for a different flavor.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 12g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/creamy-tuna-macaroni-salad-recipe/