• Ingredients
  • 1 (12 ounce) package elbow macaroni
  • 1 (6 ounce) can tuna, drained
  • 2 stalks celery, chopped
  • 2 tablespoons chopped sweet onion
  • 1 (10 ounce) can baby peas, drained
  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • salt and pepper to taste
  • 3 hard-cooked eggs, quartered
  • 1 pinch paprika, for garnish

Directions

  • Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
  • In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

Nutritional Information

Amount Per Serving  Calories: 590 | Total Fat: 33.5g | Cholesterol: 128mg Powered by ESHA Nutrient Database Nutritional Information Amelia's Tuna Macaroni Salad Servings Per Recipe: 6 Amount Per Serving Calories: 590

  • Total Fat: 33.5g
  • Cholesterol: 128mg
  • Sodium: 458mg
  • Total Carbs: 51.6g
  •     Dietary Fiber: 4.3g
  • Protein: 20.4g