L&L Mac Salad Recipe Tuna: Hawaiian-Style Creamy Noodle Delight

Hawaiian-style macaroni salad with tuna brings a taste of the islands to your table with its creamy texture and satisfying protein boost.

This dish captures the authentic L&L flavor profile that locals and visitors love, combining elbow macaroni with a rich, tangy dressing that perfectly complements the tuna.

What sets this version apart is the balance of flavors—sweet, savory, and just the right amount of crunch from fresh vegetables.

The result is a side dish that’s hearty enough to stand alone as a light meal.

Ingredients for L&l Mac Salad Recipe Tuna

Pantry staples plus a few fresh additions for that island-inspired creamy dish.

The mayo is key here—Duke’s or Hellmann’s give that authentic Hawaiian taste. Elbow macaroni is non-negotiable for the right texture (the short, stubby kind). Tuna should be chunk light in water, not oil—drain it well so your salad isn’t watery. I grab my canned tuna from Costco for the best value, but any supermarket brand works in a pinch.

No celery? Green bell pepper adds a similar crunch. Swap apple cider vinegar for white vinegar or lemon juice if that’s what you have. Skip the eggs if you prefer—some versions leave them out. For extra creaminess, Greek yogurt at half the mayo amount works. The sugar can be reduced to 1 tbsp if you like it less sweet.

This keeps well for 3-4 days in the fridge. Store in an airtight container—it’ll thicken up as it chills. Best made a few hours ahead so flavors meld. Doesn’t freeze well though (the mayo separates).

Step-by-Step Instructions for Hawaiian-Style Tuna Macaroni Salad

This method delivers that signature creamy texture and balanced flavor you expect from the islands.

Step 1: Cook and Cool the Elbow Macaroni

Bring a large pot of salted water to a boil and add the 12 oz Elbow Macaroni. Cook according to package directions until al dente—firm to the bite but not crunchy. This typically takes about 8-10 minutes, but start testing at 7 minutes.

Drain immediately in a colander and rinse under cold water to stop the cooking process. I always let it drain for 2-3 minutes to remove excess moisture, which prevents a watery salad. Spread the pasta on a baking sheet to cool completely—this takes about 15 minutes at room temperature.

Step 2: Prepare the Vegetables and Eggs

While the pasta cools, finely dice the 1 cup Celery, shred or finely chop the 0.5 cup Carrots, and mince the 0.25 cup Red Onion. I use a chef’s knife for precision, keeping all pieces uniform for even distribution in every bite.

Chop the 2 whole Hard-Boiled Eggs into small pieces—about ¼-inch dice works well. Chop the 2 tbsp Fresh Parsley just before adding to preserve its bright color. The egg adds richness, while the parsley brings a fresh finish to the dish.

Step 3: Make the Creamy Dressing

In a large bowl, whisk together the 1.5 cups Mayonnaise, 2 tbsp Apple Cider Vinegar, 1 tbsp Yellow Mustard, 1.5 tbsp Granulated Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix until the sugar fully dissolves and the dressing is smooth.

I always taste the dressing at this point and adjust the salt if needed. The vinegar and mustard add tang, while the sugar balances the acidity—this is what gives the salad that classic Hawaiian flavor. Don’t skip the sugar; it’s essential for the authentic taste.

Step 4: Combine All Ingredients Gently

Drain the 2 cans Canned Tuna thoroughly, pressing with a paper towel to remove excess liquid. Add it to the bowl with the dressing, along with the cooled macaroni, celery, carrots, red onion, eggs, and parsley.

Fold everything together with a silicone spatula, mixing just until combined. Over-mixing can break up the pasta and make the salad mushy. The texture should be creamy but not soupy—if it seems dry, you can add a spoonful more mayonnaise, but I find the given amount perfect.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. I prefer 2-3 hours for the best texture—this gives the pasta time to absorb some of the dressing and soften slightly.

Before serving, give it one final stir and adjust the seasoning if needed. The salad should be cool, creamy, and packed with flavor in every bite. Garnish with extra parsley if desired, and serve as a side or light main dish.

Serving Suggestions for This Dish

Plateau Style Presentation

Serve this creation in a shallow wooden bowl for that authentic L&L plate lunch vibe. The natural wood grain complements the creamy colors beautifully. I love adding a sprig of fresh parsley on top for a pop of green contrast. 💛

Poke Bowl Fusion

Transform this into a main dish by serving over 1 cup cooked white rice and topping with ½ avocado slices and 1 tbsp furikake seasoning. The rice soaks up extra dressing, while the avocado adds richness. This is my go-to for a heartier meal.

Lettuce Wraps

For a lighter option, spoon the salad into butter lettuce leaves or romaine hearts. The crisp lettuce provides a refreshing contrast to the creamy texture. I recommend 2-3 leaves per serving for easy handling.

Sandwich Filling

Pile this between 2 slices of sourdough or a toasted Hawaiian roll for a delicious tuna mac salad sandwich. Add 1 slice of Swiss cheese for extra creaminess. The bread should be sturdy enough to hold the filling without getting soggy. 🥪

Garnish Bar

Set out small bowls of diced tomatoes, sliced green onions, and crushed potato chips for customizable toppings. Let guests add their favorites—this is especially fun for family gatherings or potlucks.

Temperature Tip

While this tastes great straight from the fridge, I sometimes let it sit at room temperature for 10-15 minutes before serving. This softens the flavors slightly and makes the salad even more inviting on warm days.

Frequently Asked Questions