Creamy from eggs and mayonnaise, tangy and acidic from mustard, pickles and chow chow, with a nice crunch from celery and onion. The Cajun spice just rounds it out with a blend of spices, the pimentos add a pop of color and sweetness, and tuna complements and ties all the flavors together in this Southern macaroni salad. Could top with some parsley for added color! Put this in a tortilla or melt some cheese on toast and make an open-faced sandwich!


Recipe Summary

5 mins
20 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.

  • While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.

  • Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Cook's Notes:

Getting high-quality tuna packed in olive oil is going to make or break this dish. I would splurge on the Tonnino brand.

You can use chopped pepperoncini instead of chow-chow.

Nutrition Facts

523 calories; protein 22g; carbohydrates 45.9g; fat 27.6g; cholesterol 71.1mg; sodium 775.1mg. Full Nutrition