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5 from 1 vote

Hawaiian Tuna Mac Salad

This Hawaiian tuna mac salad is a protein-packed version of a classic, creamy pasta favourite. A simple mayonnaise-based dressing, with the perfect balance of sweetness and tang is all you need for the best macaroni salad ever!
Prep Time5 mins
Cook Time10 mins
Refrigeration Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Hawaiian
Servings: 4 Servings
Calories: 451kcal
Author: Sunena Anand


  • 4 oz Elbow macaroni pasta
  • ¾ cup Mayonnaise
  • 2 tablespoon White vinegar
  • 1 tablespoon Granulated sugar
  • 1 cup Carrots shredded or matchstick
  • ¼ cup Whole milk
  • 5 oz. can Flaked tuna in water
  • Sea salt to taste


  • Boil water: Bring a large pot of water to a boil. Once the water is boiling, salt it liberally.
  • Boil the pasta: Boil the pasta 1-2 minutes past al dente.
    4 oz Elbow macaroni pasta
  • Drain: Drain the pasta, and rinse with cold water. Set aside.
  • Mix pasta: In a large mixing bowl, add the dressing ingredients together, and combine. Add the pasta, carrots and tuna to the mixing bowl, and combine.
    ¾ cup Mayonnaise, 2 tablespoon White vinegar, 1 tablespoon Granulated sugar, 1 cup Carrots, ¼ cup Whole milk, 5 oz. can Flaked tuna, Sea salt
  • Refrigerate: Cover the macaroni salad with cling wrap, and refrigerate for a minimum of 30 minutes.


Calories: 451kcal | Carbohydrates: 28g | Protein: 11g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 388mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5418IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg