Tuna Macaroni salad might seem ho-hum, but this recipe is far from it. This is not just tuna, mayonnaise and pasta. This salad has the perfect balance of apple cider vinear, the crunch of apples, celery and shallots. The dressing isn't loaded with mayonnaise, because it has whole milk as well. This yields a dressing that gives a creamy salad that will have you digging in for seconds.
2cansWhite Albacore Tuna in water5 oz. each, drained; for the best results, buy the best quality you can find.
1cupwhole milklow fat milk is not recommeded, as it will make the dressing too thin
1cupsmayonnaiselow-fat mayonnaise is not recommended
1 ½tspbrown sugar
1/2teaspoonspepper
½teaspoontable saltplus salt for cooking pasta
1poundelbow macaroni(2 cups)
¼cupcider vinegar
1smallshallotfinely minced
1smallappleI used Fuji
1Tbspfresh lemon juice
2celery ribschopped fine
Instructions
Drain the tuna and separate the chunks with a fork. Set aside.
Whisk milk, mayonnaise, sugar, pepper, and ½ teaspoon salt together in bowl. Reserve and refrigerate 1 cup dressing for finishing salad. Set both aside.
Dice the celery and shallots. Dice the apples, then coat them with fresh lemon juice (to prevent browning.)
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta in colander and shake to remove excess water. Transfer pasta to large bowl, add vinegar, and toss until vinegar is absorbed. Let pasta cool for 10 minutes.
Stir remaining dressing (larger portion) into pasta mixture until combined. Stir in shallots, apple, and celery until combined. Cover and refrigerate until fully chilled, about 1 hour. Stir in reserved 1 cup dressing. Season with salt and pepper to taste. Serve.
To "refresh" the salad
If there are leftovers, the following day, whisk together a little milk and mayo and gently told back into the salad.
Notes
Low-fat milk or mayonnaise will make the dressing too thin.