Tuna-Macaroni Salad

Recipe from Clementine

Adapted by Amanda Hesser

Tuna-Macaroni Salad — Michael Kraus for The New York Times

Total Time: 5 minutes
Rating: 4(1,009)
Comments: Read comments

If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma's “tuna mac,” but made a touch more sophisticated with the addition of cornichons and scallions. Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery and cafe in Los Angeles known for “its stylish take on home-style cooking.” They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that. Thankfully, it's no more difficult to make than Grandma's. Just boil up some macaroni and drain. Combine with two cans of tuna (if you're feeling flush, you can add chunks of cooked fresh tuna like we did for the photo) one cup of mayonnaise, chopped celery, cubed Cheddar cheese, sliced scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that's an optional addition. Season well with freshly ground black pepper and serve cold. —Amanda Hesser

Featured in: The Way We Eat; Salad Daze

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Ingredients

Yield:Serves 6

Salt
½pound uncooked elbow macaroni
½cup ¼ -inch diced celery
2ounces sharp Cheddar, cut into ¼ -inch cubes
¼cup thinly sliced scallions
¼cup sliced cornichon rounds
2tablespoons mild Tennessee chow chow (optional)
1cup mayonnaise
26-ounce cans chunk light tuna in water, drained
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil. Add the macaroni and cook. Drain and cool completely.
Step 2
In a large bowl, fold together the macaroni with the remaining ingredients. Season.

Ratings

4 out of 5

1,009 user ratings

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Comments

doug7 years ago

So simple! So good!

What the heck is Tennessee chow chow?

Linda W.7 years ago

I have never been to the South and don't know what chow chow is. But I have been putting tuna in my Macaroni Salad for fifty years: Elbows, red onion, celery, tuna, green olives, frozen peas, salt and pepper, splash of vinegar, only Hellman's mayo.

Leah5 years ago

Personally, I appreciate when people add their own ideas about how the recipe can be altered. Perhaps someone doesn't have all the ingredients and wants to know what else can be used or doesn't like all the ingredients and would like substitutes. I also don't see the need to criticize others' comments. Thanks everyone for taking the time to offer your ideas.

cocomero3 days ago

I happened to have all the ingredients in the fridge, including the cooked pasta (no chow chow). Next time I’d skip the cheese. I added a splash of red wine vinegar and Tabasco and threw in some peas. I use less mayo for stuff like this than most recipes call for — point is, this is just a framework for what appeals to you.

Christy1 month ago

This is great! I hadn't thought of cheese cubes, they are a nice touch. I think I could use a pound of pasta and it would be creamy enough, and go farther for a potluck, etc.

somara10 months ago

Straightforward and tasty; not too many ingredients and as with other NYT recipes that have piqued my interest very adaptable. I had chickpea pasta, didn't have chow-chow (used regular sweet relish), and my cheese on hand was a shredded fiesta blend. Forged ahead anyway and ended up with a cold, creamy, crunchy supper that I'd throw into rotation if I was feeling like tuna. Thanks NYT and to everyone who provides comments-it always helps me make a decision about whether or not to try a recipe..

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