I find it impossible to eat just one of these frosted brownies when I make them. They are so decadent and chocolaty, they practically melt in your tongue.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package elbow macaroni
- 1 (10 ounce) can baby peas, drained
- 2 stalks celery, chopped
- 1 (5 ounce) can tuna, drained
- 2 tablespoons chopped sweet onion
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
- 3 large hard-cooked eggs, quartered
- 1 pinch paprika, for garnish
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.
- Stir together macaroni, peas, celery, tuna, and onion in a large bowl.
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- Mix in mayonnaise, relish, salt and pepper.
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- Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 582 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 416 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I have a dish called Tuna Macaroni Pea Salad. Instead of canned (mushy) peas, I put frozen peas over the hot macaroni. I also put the Dukes mayo over the hot macaroni as well. The peas thaw and are somewhat crunchy and the mayo melts into a creamy sauce. I like a tartness so instead of sweet pickle relish I would use the dill pickle relish. Instead of eggs and paprika one might try curry powder for an extra tang.
I’ve made this several times over the years! I use frozen peas instead of canned peas, and I like to use farfalle pasta (bowties) instead of elbows. It just makes for a pretty presentation if I’m serving it to guests or at a potluck, but really any kind of pasta is great for this salad. I have also been known to toss in a few thin strips of jarred pimientos for color and a little briny flavor.
I made this just as the recipe was given although I did use two cans of tuna since I was making this a main meal, it’s so hot here I made it last night and refrigerated it for tonight, it was delicious. Oh my bad….I made a change by using frozen peas, I just thawed them out in cold water then added them…..I can’t do canned peas, yuk. 🙂
I really like this summer salad. I was longing for a macaroni salad that would take me back to my family reunions and other summer gatherings now that all of my elders have passed away. I tried a macaroni salad offered at a big box store and it was nasty. This is fresh and tasty. Really hit the mark I was seeking.
i make this often, and love it. i put fresh ripe tomato wedges along the side of dish…great
Super good. Thank you
Love it
I used a more finely diced onion and peas. I tasted it before refrigeration and give it 4 almost 5 stars. I anticipate it will be delicious once cold. I may put shredded cheddar and a touch of sour cream for summer salads. Maybe a pinch of garlic and red or orange pepper. This is a great starting point for a basic macaroni salad.
Excellent-Subed in Green Onions and Old Cheddar Cheese
I have had this recipe before, so I went creative this time. I also added McCormick Suddenly Salad, avocado, and extra eggs. LOVED it!!!
I made it and followed the recipe pretty closely. I’ll list the substitutions/changes below. All of them were in the spirit of what was used in the original, there were no drastic changes in seasonings or main ingredients. We enjoyed this salad. It’s a little different from the main dish pasta salads that I typically make and we liked the change. Thanks for sharing your recipe! –I used 7 oz. solid white albacore tuna because that is what I buy. –I coarsely chopped about 15 slices of bread and butter pickles and added about 2 tablespoons of the pickle juice to use in place of the relish. –Instead of canned peas, I used about 3/4 cup of frozen petite peas. I added them straight from the bag, stirring them into the other ingredients before I put the salad in the refrigerator to chill for 4-5 hours. –In addition to the salt and pepper, I added about 1/2 teaspoon of a savory seasoning blend called “Justice” that’s sold by Penzey’s. –I also added 1 minced green onion (green and white parts). Thanks again for sharing your recipe that reminds you of your grandmother. I can see why you like this salad!
I couldn’t find my mom’s recipe for macaroni salad so I used this one and was very pleased that it was just like hers! Instead of the peas (which my mom didn’t use) I cut up a green pepper and used that. And I used more mayo. Other than that I left everything else the same. I noticed that a couple of people complained posted about it not being good. One person put curry in hers and nobody liked it. Perhaps they don’t like curry. and another one said that it was dry & nobody ate it. I wonder why she just didn’t add more mayo. No use throwing away a good salad because of that. I’m happy to say that everyone at my party like it!
Good basic tuna salad. Tasted much better the second day, after it had a chance for the flavors to meld and to get cold all the way through. The first day, after chilling for only 2 hours, all we could taste was the relish and fishy tasting tuna, which was not a particularly pleasant combination. Day 2 you didnt even notice the pickle or tuna taste. Would have been better the first day if it had 5-6 hours to chill first.
Exactly what I was looking for ! Thank you for this recipe.
I added three cans of tuna plus seasoning salt but everything else was the same. Delightful and very tasty that everyone loved at my picnic.
Just made it for tonight, and it’s in the refrigerator chilling! But I tasted it and it’s very delicious! Can’t wait to serve it to the family tonight as a side to some burgers!
Awesome! Not much left over!
Good recipe. Followed instructions with only minor modifications. Used 7 oz can of tuna; dill pickle relish in place of sweet; no peas or eggs. If this were for a potluck I would include frozen, not canned, peas. Although the salad was good (especially the next day) next time I will add just a bit more onion and relish. Thanks for sharing the recipe – it’s a keeper.
Cool and refreshing! I left out the chopped onion and eggs because my companion does not like but the salad tasted good anyway. Will be making again often during the summer months. Judi D
Really good. I didn’t do the butter, crumbs or dill
I personally didn’t like the sweetness to this recipe. Next time I will omit the relish.