Weeknight Tuna and Egg Noodle Salad with Pickle Relish
A quick, satisfying pasta salad built on tender egg noodles, flaked canned tuna, and hard-boiled eggs, all bound together with a tangy mayo-based dressing spiked with pickle relish. This is comfort food that comes together in under 20 minutes and tastes even better the next day. Perfect for lunch boxes, quick dinners, or potlucks.
- Prep
- 10 min
- Cook
- 8 min
- Wait
- 5 min
- Total
- 23 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Bring a large pot of salted water to a boil
- Have all ingredients measured and ready to combine
Cook the noodles
- Bring 3 quarts of salted water to a boil in a large pot.
- Add the egg noodles and cook according to package directions (usually 5–7 minutes), stirring once halfway through to prevent sticking.
- The noodles should be tender but still hold their shape.
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Ready when: Noodles are tender and easily pierced with a fork
Tip: Don't overcook the noodles; they'll continue to soften as they cool and mix with the dressing.
Drain and cool noodles
- Pour the noodles into a colander and rinse thoroughly with cold water until cool to the touch (about 1 minute).
- Let them drain completely—excess water will dilute the dressing and make the salad watery.
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Ready when: Noodles are cool and water runs clear from the colander
Tip: If noodles stick together after draining, toss them with a few drops of oil.
Combine dressing base
- In a large mixing bowl, whisk together the mayonnaise, pickle relish, lemon juice, and a pinch each of salt and black pepper.
- Taste and adjust seasoning as needed.
- The dressing should be tangy and slightly salty.
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Ready when: Dressing is smooth and evenly combined
Tip: Make the dressing while the noodles cook to save time.
Assemble the salad
- Add the cooled noodles, flaked tuna, chopped hard-boiled eggs, diced celery, and minced red onion to the bowl with the dressing.
- Gently fold everything together using a rubber spatula until the noodles and proteins are evenly coated and no streaks of mayo remain.
- Be gentle to avoid breaking up the tuna too much.
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Ready when: All ingredients are evenly coated with creamy dressing
Tip: Mix with a spatula rather than a spoon to avoid crushing the eggs and tuna chunks.
Good to know
Tips
- If using fresh hard-boiled eggs, boil them while the water for the pasta comes to temperature. Place room-temperature eggs in boiling water, cover, remove from heat, and let sit 10–12 minutes, then plunge into ice water and peel.
- For extra crunch and freshness, add a handful of chopped fresh dill or parsley right before serving.
- This salad benefits from being made a few hours or even a full day ahead—the flavors marry and the noodles absorb the dressing more fully.
- Leftover salad can be thinned out with extra mayo or pickle juice and turned into a filling for a sandwich or lettuce wraps the next day.
Make ahead
Make the salad up to 1 day ahead; store it covered in the refrigerator. The flavors meld beautifully overnight. If the salad seems dry when you're ready to eat it, stir in a tablespoon of mayo or a splash of pickle juice to refresh it.
Storage & reheating
Store in an airtight container in the refrigerator for up to 2 days. The salad does not freeze well. To refresh before serving, add a tablespoon of mayo or a splash of pickle juice if it has dried out.
Substitutions
- canned tuna in water → Canned salmon, fresh cooked flaked white fish, or shredded cooked chicken. Use the same amount (12 oz drained). Each will add a different flavor profile.
- dill pickle relish → Diced dill pickles (about ½ cup) plus 2 tablespoons of pickle juice. Gives more textural contrast and tang.
- mayonnaise → Greek yogurt or a 1:1 blend of mayo and Greek yogurt. Creates a tangier, lighter dressing with less fat.
- celery stalks → Diced apple or a mix of celery and apple. Adds sweetness and crunch; use the same amount.
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- Meal
- Lunch
- Main ingredient
- Canned TunaEggs