Tuna-Macaroni Salad

Recipe from Clementine

Adapted by Amanda Hesser

Updated July 17, 2017

Michael Kraus for The New York Times

Media 1 of 1

Total Time: 5 minutes
Rating: 4(1,027)
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
½ pound uncooked elbow macaroni
½ cup ¼ -inch diced celery
2 ounces sharp Cheddar, cut into ¼ -inch cubes
¼ cup thinly sliced scallions
¼ cup sliced cornichon rounds
2 tablespoons mild Tennessee chow chow (optional)
1 cup mayonnaise
2 6-ounce cans chunk light tuna in water, drained
Freshly ground black pepper to taste

Ingredient Substitution Guide

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.

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Ratings

4 out of 5

1,027 user ratings

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Comments

doug9 years ago

So simple! So good!

What the heck is Tennessee chow chow?

Linda W.9 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.

Leah6 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.

Patty in Montana6 days ago

Thanks for the throwback! I'm a grandma to be and I enjoyed this take on a classic. One pot, one bowl and one knife made fir quick prep. It's the first weeks of our local CSA, so made it the main with a lovely salad of radish and mixed greens.

Pam10 months ago

I added some of the tuna water and chow chow liquid to loosen the dressing a bit, and it really amped the flavor too. This is one of my favorite summer salads for a potluck and I’m always asked for the recipe.

cocomero1 year 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.

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