This Tuna Macaroni Salad brings deli-style flavor to a classic macaroni salad by using a tangy brine, canned tuna, hard‑boiled eggs, peas, red onion, and chopped dill pickles. Creamy and full of texture, it’s an ideal side for the grill or a satisfying dish on its own.
Not quite a deli classic, but it should be!
Growing up around delis and backyard barbecues, I rarely saw tuna macaroni at traditional delis. Many versions were dry or clumpy because they skipped the brine that gives deli salads their distinctive tang and creaminess. This recipe fixes that by starting with a simple, flavorful brine that soaks into the pasta before the mayonnaise is added.
Starting with a brined New York deli–style macaroni base, I fold in albacore tuna, chopped hard‑boiled eggs, peas, red onion, and dill pickles for a balanced, creamy salad with bright acidity and plenty of texture.
Make this for summer gatherings, potlucks, or lunches — and preferably let it rest overnight for the best results.
Recipe Ingredients
Below is a summary of the main ingredients and notes to help you prepare this salad.
- The brine. A mix of white vinegar, water, sugar, neutral oil (avocado or another light oil), fine sea salt, and white pepper gives the salad a bright, deli‑style flavor. This is the secret to an authentic taste.
- Pasta. Elbow macaroni is the classic choice—it holds the dressing and brine well.
- Mayonnaise. Use a sturdy, full‑flavored mayo for the creamiest finish. Add extra to reach your preferred consistency.
- Tuna. Solid white albacore packed in water works best for its flaky texture and mild flavor. Drain well before adding.
- Eggs. Hard‑boiled eggs add richness and body. Chop them before folding in.
- Pickles. Chopped dill pickles lend crunch and acidity that complements the brine.
- Peas. Frozen peas (thawed) bring color, sweetness, and extra texture.
See the recipe card below for exact quantities and serving details.
How to make tuna mac salad
- Whisk the brine: In a large bowl combine white vinegar, water, sugar, neutral oil, fine sea salt, and white pepper. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook 1 pound of elbow macaroni until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
- Combine and chill: Whisk the brine again, then add the cooled elbow macaroni, drained tuna, chopped hard‑boiled eggs, diced red onion, peas, and chopped dill pickles. Toss thoroughly to coat the ingredients in the brine. Cover and refrigerate—ideally overnight—to let the flavors meld.
- Finish with mayo: The next day, stir in about 1 cup of mayonnaise, mixing until the salad is creamy. Add more mayonnaise if you prefer a looser texture. Taste and adjust salt and pepper as needed, then serve.
Recipe tip
I strongly recommend preparing the salad a day in advance. Letting the macaroni sit in the brine overnight deepens the flavor and prevents a dry, clumpy texture. Add the mayonnaise the following day and adjust to your preferred creaminess. If you’re pressed for time, allow at least a few hours for the brine to infuse the pasta.
More amazing salads
Here are a few deli-style favorites that pair well with this salad or work great on their own:
- New York deli tuna salad
- New York deli potato salad
- New York deli coleslaw
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Tuna Macaroni Salad
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Ingredients
For the brine
- 1/3 cup (80ml) white vinegar
- 3 tablespoons (45ml) water
- 1/3 cup (65g) sugar
- 3 tablespoons (45ml) neutral oil
- 1 1/4 teaspoons fine sea salt
- 1/4 teaspoon white pepper
Remaining ingredients
- 1 pound (454g) elbow macaroni
- 2 5-ounce cans albacore tuna in water well drained
- 4 hard boiled eggs chopped
- 1/2 cup (45g) diced red onion
- 1 cup (170g) peas
- 1/2 cup (75g) chopped dill pickles
- 1 cup (240g) mayonnaise plus more to achieve a smooth consistency
Instructions
For the brine
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In a large bowl, whisk together the brine ingredients and set aside.
For the macaroni salad
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Bring a large pot of salted water to a boil and cook elbow macaroni to al dente. Drain and rinse under cold water to cool.
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Whisk the brine again, then combine the macaroni, drained tuna, chopped hard‑boiled eggs, diced onion, peas, and pickles. Toss to coat, cover, and refrigerate—preferably overnight—to let the flavors develop.
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The next day, stir in the mayonnaise and mix until creamy. Add more mayo if you want a looser texture. Taste and adjust seasoning with salt and pepper. Serve chilled.
Notes
- Servings. Makes about 12 side-dish servings or 4–6 as a main course.
- Flavor. The brine is essential—if possible let the macaroni sit in it overnight before adding mayo.
- Storage. Keeps well in the refrigerator for up to 5 days and often tastes better after a day or two.
Nutrition
Nutrition information is an approximation.