Easy Filipino Tuna Macaroni Salad
A creamy and slightly sweet Filipino tuna macaroni salad that’s perfect for gatherings and can be made with pantry staples.
Servings: 6 servings
Calories: 350kcal
Ingredients
Pasta and Protein
- 2 cups elbow macaroni Classic choice, holds the dressing well.
- 1 can canned tuna (in water or oil) Drained well to avoid excess moisture.
Creamy Base
- 1 cup mayonnaise Use your favorite brand for best flavor.
- 1/2 cup all purpose cream or crema Makes it extra smooth.
Flavor Enhancers
- 1/2 cup sweet pickle relish Gives the salad a nostalgic sweet tang.
- 1/2 cup cheese cubes Quick melty salty bites, preferably cheddar.
- 1 medium carrot Finely diced for color and crunch.
- 1/2 cup pineapple tidbits Optional but enhances the classic sweet salad vibe.
- 1 small onion Minced to lift the flavors.
- to taste salt and pepper Adjust at the end.
Instructions
Cooking the Pasta
- Cook the macaroni in salted boiling water according to package instructions, but check 1 minute early for tenderness.
- Drain and rinse quickly with cool water to stop cooking, then drain really well to avoid watery dressing.
Preparation
- Dice the carrots, cheese, and onions, then drain the tuna and pineapple if using.
- In a large bowl, mix together mayonnaise, all purpose cream, pickle relish, and a little pepper. Taste before adding salt.
- Combine the macaroni, tuna, carrots, cheese, onions, and pineapple with the dressing, gently mixing until everything is fully coated.
Chilling
- Chill for at least 1 to 2 hours, or overnight for best flavor development.
- Before serving, taste again and adjust seasoning as necessary.
Notes
This salad is flexible; feel free to swap ingredients based on availability or preference. Best served cold and can be stored for about 3 days in the fridge.