Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!
Ingredients
- red onion: 0.5 cup (diced)
- elbow macaroni: 1 pack (16 ounce pack)
- mayonnaise: 1 cup
- pimento peppers: 0.5 cup (chopped)
- dill pickle relish: 5 Tbsp
- chow-chow: 2 Tbsp (optional)
- Dijon mustard: 1 Tbsp
- Cajun seasoning: 1 tsp
- kosher salt: 1 tsp
- ribs celery: 3 piece (diced)
- hard-boiled eggs: 2 piece (chopped)
- jars tuna packed in oil: 2 piece (6.5 ounce)
Metric Conversion
Stages of cooking
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Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
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While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
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Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.
