Tuna and Macaroni Salad with Dill Pickles
(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly recipe here in case someone is looking for the recipe. Check out Tuna Macaroni Salad with Green Olives to see my current favorite salad with tuna and pasta.)
(Makes 6 servings)
1 1/2 cups macaroni, I used to use Dreamfield’s Macaroni but now I’d use Fiber Gourmet Light Elbows (affiliate link)
2 cans (5 oz. each) tuna packed in olive oil, I use Genova Tuna Packed in Olive Oil (affiliate link)
1 cup chopped dill pickles (or less if you don’t like dill pickles that much)
1/4 cup sliced green onions
2 T chopped capers (or less, if you’re not a big fan of capers)
salt and fresh ground black pepper to taste
2 T olive oil drained from the tuna
2 tsp. lemon juice (I used my fresh frozen lemon juice)
1 tsp. dill pickle juice (or a little more if you like it sour)
1/2 tsp. Spike Seasoning
1/4 cup light or regular mayo (I used a mixture of both)
Bring a medium-sized pot of salted water to a boil and cook the macaroni according to package directions. When pasta is done, drain into a colander placed in the sink and rinse with cold water. Let the macaroni drain well.
While the macaroni drains, drain off the oil from the tuna and save 2 tablespoons of oil. Mix it with lemon juice, pickle juice, and Spike Seasoning, then whisk in the mayo to make the dressing.
Chop the dill pickles, slice the green onions, and finely chop the capers. Put the drained tuna into a bowl large enough to hold all the salad ingredients and break tuna apart with a fork, keeping it in chunks. Mix in the chopped pickle, sliced green onion, and finely chopped capers, then gently mix in the macaroni. (Don’t over mix; you want the tuna to stay in chunks.)
Mix in the dressing until the salad is as wet as you’d like it, season to taste with salt and fresh ground black pepper, and either chill for a few hours or serve right away. This keeps well in the fridge for a few days, although it probably won’t last that long.
14 Comments on “Tuna and Macaroni Salad with Dill Pickles”
Still one of my ALL TIME favorite recipes! I make it all the time and just LOVE it. I just made it tonight and can’t stop eating it! It never lasts long enough! Thanks again, for sharing this and so many of your other wonderful recipes!
I really love it that you are friends with my cousin, Lenny. Such a happy coincidence that we met like that! I hope you’re doing well!
So glad you are enjoying it so much! I wish I could see Lenny and Ellen again; haven’t seen them for long. I am doing well, just wish life was back to normal. But we’re getting there!
Well, I've been making this for a couple of years now and the addiction keeps getting stronger! Kalyn, thanks so much for sharing this and all of your other wonderful recipes. I've made this tuna one several times just in the past 2 weeks because everyone who comes to my house wants some and I end up with nothing but an empty bowl! One time, I ran out of elbow macaroni and substituted it with wide egg noodles and have found that I actually like it better with the bigger noodles.
Gotta go – I'm hungry for some right now!
Glad you have enjoyed it!
THANK YOU Susan. It makes me crazy when I do that, fixing now!
Typo. ..I think under the picture of chopped pickles and green onion you mean onions instead of olives, though olives might be good, too.
Ellen, so glad you liked it. I love the addition of mustard; great idea!
We tried this for dinner tonight – and it was easy and delish! I added a Tablespoon of mustard to the dressing too. Yum!
Barb, I am JEALOUS of your supply of Italian tuna. I've only had it once, but it was amazing. Thanks for sharing that recipe; sounds like something I would love!
Kalyn this has my name all over it…..perfect salad for a hot Texas day. Thank you for sharing it. My friends from Italy keep me stocked with Italian tuna when they visit each summer. Once you've had Italian tuna….it's impossible to go back . ?
Here's a dip/spread they taught me to make using the tuna.
Drain 2 cans of tuna, place in a dish and add enough mayo to make a creamy texture. Add anchovies paste from a tube to taste and rinsed capers to taste. Refrigerated…then serve with thin slices of French or Italian bread. Simply delicious!
Becky, I should try some of the tuna from Caputos, although this brand is pretty amazing (especially for the price.) Don't you think capers are perfect with canned tuna, love!
I love tuna and use it at least once a week in a salad. If you're ever in Caputo's Market they have a imported canned tuna that is absolutely the best I've ever had!! I also add capers to it!
Joanne, I really loved that combination too!
I love the brininess of the pickles and capers though I don't think i've ever thought to pair them! Very cool idea.