Dill Pickle Tuna Macaroni

One Pot on the Road

2 warm macaroni portions · Active 15 min · Total 25 min

Tuna, dill pickle and a small spoonful of mustard give this macaroni a lively flavor without a long list of ingredients. The pasta cooks first; its pan then becomes the mixing bowl. A little reserved pasta water loosens the dressing so it coats rather than clumps. This is served warm immediately, with the tuna folded through in flakes. If you want a cold lunch version, cool it promptly and keep it refrigerated.

Jump to ingredients

Tuna macaroni with dill pickles, celery and fresh dill.

Save the useful pasta water

Scoop out a little cooking water before draining the macaroni. Starch in that water helps bring the mayonnaise and mustard into a light coating. Add it by the tablespoon: the goal is glossy pasta with a modest dressing, not a creamy soup. Draining over a small galley sink can be awkward, so put a stable colander in place before lifting the pan.

Pickle is both seasoning and texture

Choose plain dill pickles rather than sweet relish. Dice them small and drain any excess brine. The tuna and mayonnaise already supply salt, so this recipe gives only a small amount for the pasta water and leaves further seasoning to taste. Chop celery finely enough that a forkful contains a little crunch rather than one large fibrous piece.

Ingredients

  • 6 oz elbow macaroni (170 g)
  • 1/4 teaspoon fine salt for cooking water
  • 1 can tuna in water (5 oz/142 g), drained
  • 1/4 cup finely diced dill pickles (40 g)
  • 1 celery stalk, finely diced (50 g)
  • 2 tablespoons mayonnaise (30 g)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1/8 teaspoon ground black pepper
  • 2–4 tablespoons reserved pasta cooking water (30–60 ml)

Set out

2-quart saucepan, Colander, Mixing spoon, Measuring cup

Allergens

Wheat, Fish, Egg, Mustard. Check labels and substitutions.

Make it

  1. Cook macaroni in the saucepan of boiling water with the measured salt, following the package timing until tender. Before draining, reserve 1/4 cup cooking water.
  2. Drain the pasta well and return to the warm pan off the heat.
  3. Mix mayonnaise and mustard with 2 tablespoons reserved cooking water. Fold into the pasta with pickles, celery, dill and black pepper.
  4. Break the tuna into broad flakes and fold through gently. Add another tablespoon or two cooking water if the dressing is too thick.
  5. Serve immediately in two bowls. For a cold version, transfer promptly to a shallow container and refrigerate until fully cold before packing.

A compact supper with a second use

The warm version is ready with one saucepan and a colander. If saving a portion for tomorrow, put it in a small shallow box before sitting down to eat rather than leaving the whole pan on the hob while the evening moves on.

A useful detail

The tuna is canned and ready to eat; the warm pasta does not need to cook it again. Use a clean utensil and serve or refrigerate the mixed dish promptly.

Another way

  • Use canned salmon in place of tuna, removing any large skin pieces if preferred.
  • Replace celery with finely diced cucumber for a cold version, adding it after the pasta has chilled.

Keep it well

Refrigerate leftovers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Serve cold after safe storage, or reheat to 165°F/74°C. A cold packed portion needs two cold sources and continued refrigeration.

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