Ingredients:

  • 1 pound (454g) elbow macaroni
  • 2 (5 ounce / 142g) cans tuna in water, drained
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) celery, finely diced
  • 1/2 cup (75g) sweet pickle relish
  • 1/4 cup (30g) fresh parsley, chopped
  • 2 hard-boiled eggs, chopped (optional)
  • 1 cup (240ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking. Drain well again.
  2. Drain the tuna and flake with a fork. Dice the red onion and celery. Chop the parsley and hard-boiled eggs (if using).
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  4. In a large mixing bowl, combine the cooked macaroni, tuna, red onion, celery, pickle relish, parsley, and hard-boiled eggs (if using).
  5. Pour the dressing over the macaroni mixture and gently stir to combine, ensuring everything is well coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Stir before serving.