Ingredients:

  • 1 lb elbow macaroni
  • 10 oz solid white albacore tuna in water, drained and flaked
  • 3 large hard-boiled eggs, peeled and chopped
  • 1 cup frozen sweet peas, thawed
  • 1 cup celery, finely diced
  • 1.5 cups high-quality mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tbsp sweet pickle juice
  • 0.5 tsp celery salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup red onion, finely minced

Instructions:

  1. Cook 1 lb macaroni in heavily salted water for 9 minutes until al dente with a slight bite.
  2. Drain the pasta and immediately rinse with ice-cold water until completely cooled to stop the cooking process and remove excess starch.
  3. In a large mixing bowl, whisk together the mayonnaise, mustard, pickle relish, pickle juice, celery salt, black pepper, and minced red onion until emulsified.
  4. Add the cooled macaroni, flaked tuna, chopped hard-boiled eggs, peas, and celery to the bowl.
  5. Gently fold the ingredients together using a silicone spatula until every component is evenly coated in the dressing. Chill for at least 30 minutes before serving.