Macaroni Salad with Tuna
- Jermaine Antonio Gill
- Aug 27, 2025
- 2 min read
If you have been following JoMaine’s Kitchen, you know last week I shared my take on Spam Musubi, inspired by a recent visit to Ono Hawaiian BBQ in our new neighborhood. This week, I could not stop thinking about one of the sides I had there, the macaroni salad. It was so simple, but so good!!!
When I first tried it, I thought it was your classic creamy mac salad. But after doing a little more research, I found out that their macaroni salad has tuna mixed in. Honestly, I would have never guessed, but it adds such a nice depth of flavor. Of course, I had to make my own version and share it with you all.
This recipe is everything I love: easy, comforting, and full of flavor. Unfortunately, I will not be sharing this batch (sorry friends 😂), but maybe you will get lucky the next time I whip it up.
If you are looking for a side dish that pairs perfectly with BBQ, grilled meats, or even stands on its own for a quick lunch, this one is it!
Mac Salad with Tuna Recipe
Ingredients:
1 pound macaroni (cooked & drained)
2 tablespoons apple cider vinegar
2 carrots, grated
1/4 cup onion, grated
1 can tuna in water, drained
2 1/2 cups mayonnaise (Best Foods or Hellman’s preferred)
1/4 cup milk
2 teaspoons sugar
Kosher salt & black pepper, to taste
Instructions:
Cook macaroni according to package directions. Drain well.
While pasta is still warm, stir in the apple cider vinegar.
Add grated carrots, grated onion, and tuna. Mix gently.
In a separate bowl, whisk together mayonnaise, milk, and sugar until smooth.
Pour the mayo mixture over the pasta & stir until evenly coated.
Season with salt & pepper to taste.
Cover & refrigerate for several hours or overnight for best flavor.
Food has a way of connecting us to places, communities, and even memories. Moving to a new neighborhood has already introduced me to flavors that are sparking new recipes for JoMaine’s Kitchen.
And speaking of neighborhoods, if you or someone you know is thinking about buying or selling in the Coachella Valley, I would love to help. Just like this recipe, real estate should feel simple and rewarding—and working with a local makes all the difference.
Comments