Ingredients:

  • 8 oz Elbow Macaroni (Ditali or small shells can substitute)
  • 1 tbsp Coarse Salt (for the pasta water)
  • 3 (5 oz) cans Chunk Light Tuna, thoroughly drained
  • 1 1/4 cup Good Quality Mayonnaise
  • 1/4 cup Sweet Pickle Relish
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Classic Yellow Mustard
  • 1 tsp Granulated Sugar (optional)
  • 1/2 tsp Salt (plus more to taste)
  • 1/4 tsp Black Pepper, freshly ground
  • Pinch of Cayenne Pepper or Paprika
  • 3 Large Hard-Boiled Eggs, peeled and roughly chopped
  • 3/4 cup Celery, finely diced
  • 1/4 cup Red Onion, very finely minced
  • 2 tbsp Fresh Parsley, finely chopped (for garnish and flavour)

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 a firm al dente (usually 8-9 minutes).
  2. Immediately drain the pasta in a colander. Rinse thoroughly under very cold running water until the pasta is completely cool to the touch. This stops the cooking process and removes excess starch. Set aside to drain completely.
  3. In a large mixing bowl, combine the mayonnaise, sweet relish, apple cider vinegar, yellow mustard, sugar (if using), salt, pepper, and cayenne/paprika. Whisk vigorously until the dressing is completely smooth and homogeneous.
  4. Add the well-drained tuna, diced hard-boiled eggs, finely diced celery, and minced red onion directly into the dressing bowl. Gently fold the ingredients into the dressing until they are evenly coated, handling the eggs gently to avoid excessive mashing.
  5. Add the cooled and drained macaroni to the bowl of dressing and mix-ins. Use a rubber spatula or large spoon to gently fold the salad until every piece of pasta is coated with the dressing. Do not overmix.
  6. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, ideally 1 hour. This resting time allows the pasta to absorb the dressing and the flavours to meld.
  7. Just before serving, taste the salad again and adjust for salt and pepper. If the salad seems dry, stir in 1 to 2 tablespoons of extra mayonnaise or a splash of milk to restore creaminess. Garnish with fresh parsley before serving.