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!
Servings: 4 Servings
- 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