Ingredients:

  • 1 lb Elbow Macaroni Pasta
  • 1 Tbsp Coarse Sea Salt (for boiling water)
  • 3 (5 oz) tins High-Quality Tuna, well drained
  • 1 cup Celery, finely diced
  • ½ cup Red Onion, finely diced
  • ½ cup Sweet Pickle Relish, lightly squeezed of excess liquid
  • 1 ½ cups Full-Fat Mayonnaise
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • ½ tsp Smoked Paprika (optional)
  • ½ cup Fresh Dill, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the macaroni and cook according to package directions, aiming for al dente. Drain the pasta immediately, rinse briefly with cold water to stop the cooking process, and set aside to cool completely.
  2. Open and thoroughly drain the tuna cans. Flake the tuna lightly into a small bowl.
  3. In the large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, cider vinegar, sugar, and smoked paprika until smooth.
  4. Stir in the diced celery, red onion, and sweet pickle relish into the dressing base. Season the dressing mix lightly with salt and pepper.
  5. Add the cooled, drained macaroni, the flaked tuna, and the chopped fresh dill to the bowl with the dressing and vegetables.
  6. Use a rubber spatula to fold the ingredients together until the pasta is evenly coated. Taste the salad and adjust seasoning (salt, pepper, or lemon juice) until balanced.
  7. Cover the bowl tightly and refrigerate for a minimum of 1 hour (preferably 3-4 hours) to allow the flavors to deepen.
  8. Before serving, give the salad one last stir. If it seems too dry after chilling, stir in 1–2 tablespoons of milk or extra mayonnaise to restore creaminess.