Recipe Details

Ingredients

• 1 

  small red onion, finely chopped

• 1/2 c. 

  shredded carrot

• 1/4 c. 

  finely chopped dill pickles

• 1 tbsp. 

  lemon juice

• 1 tsp. 

  granulated sugar

• 1 tsp. 

  kosher salt, divided

• 8 oz. 

  elbow macaroni

• 2 

  (5-oz.) cans solid white Albacore tuna in water, drained

• 1/2 c. 

  spicy mayo

• 1/2 tsp. 

  smoked paprika

• 1/2 tsp. 

  freshly ground black pepper

• 2 

  hard-boiled eggs, chopped

• 1 

  scallion, thinly sliced, for garnish

Description

1. Step 1In a medium bowl, stir together onion, carrot, pickles, lemon juice, sugar, and ½ teaspoon salt. Set aside.
2. Step 2In the meantime, in a medium pot over medium heat, combine macaroni, 2 cups water, and remaining ½ teaspoon salt and bring to a boil. Cook, stirring frequently, until pasta is al dente, about 5 minutes. Drain immediately and let cool slightly.
3. Step 3In a large bowl, stir together tuna, mayo, paprika, and pepper. Fold in pasta and pickle mixture until well combined, then top with eggs.
4. Step 4Garnish with scallion before serving.