Craving Ono Hawaiian Macaroni Salad with tuna? You’ll mix al dente elbow pasta with crunchy celery, bright grated carrot, and juicy pineapple, then fold in flaked tuna for heartiness. A tangy lime-flecked dressing ties everything together, while a touch of olive oil keeps it glossy and smooth. Toss in a few peas and a splash of salt and pepper for balance, and chill so flavors mingle. If you keep going, deeper flavors await.
Ingredients and Quantity
To make Ono Hawaiian macaroni salad, gather about 2 cups of elbow macaroni, cooked al dente and cooled, plus 1 cup of diced celery and 1 cup grated carrots for a bright crunch. You’ll want mayo, a splash of rice vinegar, a pinch of sugar, and a dash of salt to braid the flavors into creamy brightness. Add 1 cup crushed pineapple for tropical sweetness, 1/2 cup finely chopped onion for bite, and 1 cup chopped, drained tuna for heartiness. Finish with black pepper and a kiss of sesame oil for depth.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Elbow macaroni | 2 cups | Base texture |
| Celery | 1 cup | Crunch |
| Carrots | 1 cup | Color and bite |
Preparations
Gather your mise en place: the macaroni should be cooled and drained, with everything chopped to bite-size uniformity so each forkful delivers a balanced mix of crunch, cream, and tropical brightness. You’ll line up juicy tuna, diced celery, onion, pineapple, and mayo, ready to fold. Preparation techniques matter: gently toss hot pasta with a touch of oil to prevent sticking, drain thoroughly, then cool again to avoid dulling flavors. When mixing, fold rather than whip to keep texture lively. For ingredient substitutions, try Greek yogurt or a light mayo blend, swap shredded carrots for extra sweetness, or use avocado for creaminess. Season boldly with lime, salt, and pepper, adjusting acidity to taste and letting flavors mingle.
Kitchen tools or Kitchenware Required
You’ll want a concise set of kitchen essentials that keeps this Hawaiian staple moving: a large pot for boiling macaroni, a colander to drain it confidently, and a sturdy mixing bowl for folding in the tuna, mayo, and tropical mix-ins. You’ll also appreciate a reliable knife, a cutting board, and measuring cups for precision with salt, sugar, and pineapple tidbits. Ready-to-use kitchen utensils let you skip fuss and stay in flow, turning prep into a satisfying rite rather than a chore.
| Tool | Purpose | Tip |
|---|---|---|
| Large pot | Boil macaroni | High sides prevent splatter |
| Colander | Drain pasta | Shake gently for dryness |
| Mixing bowl | Combine ingredients | Non-slip base stakes the recipe |
How to Cook
- Bring a pot of salted water to a vigorous boil.
- Drop in the macaroni and cook until al dente, following the package’s timing for the perfect bite.
- Drain the macaroni, rinse lightly, and let it cool just enough to handle.
- Heat a skillet with a touch of oil.
- Lightly toast any add-ins you love in the skillet, building aroma as you go.
- Fold in the tuna, peas, and chopped celery.
- Drizzle a tangy dressing that combines sweet, salty, and tangy notes.
- Keep the heat minimal and mix gently.
- Taste and adjust salt and acid as needed.
- Enjoy a dish that balances cooking techniques with bold flavors, delivering a disciplined yet adventurous texture and a savory, satisfying finish.
How to Serve
To serve Ono Hawaiian Macaroni Salad, present it in a shallow platter or a roomy bowl so its colors—creamy mayo, pale pasta, emerald peas, and tuna—shine invitingly. You’ll invite bite-sized portions that pair beautifully with grilled pineapple wedges or pickled onions for bright contrast. Keep it cool, not stiff, letting the mayonnaise silk mingle with sea-salted tuna for a luscious mouthfeel. For Serving suggestions, offer lemon wedges to awaken flavors and a light sprinkle of chopped parsley for a fresh finish. Consider Presentation ideas like a neat mound or a casual fan arragement along the rim to emphasize color. This dish travels well, making it ideal for picnics, potlucks, and weeknight gatherings without sacrificing flair.
Tips
From serving ideas to pantry picks, here are practical tips to elevate Ono Hawaiian Macaroni Salad. You’ll want a bright balance of texture and zing, so chill the mayo-based dressing for 15 minutes to tighten its cling. When mixing, fold gently to keep the tuna flaked yet juicy, and reserve a spoonful of minced onion for a quick pop just before serving. For serving suggestions, plate bowls with a wedge of lemon and a scatter of chopped parsley to brighten the greens. Pantry picks include a splash of rice vinegar for tang and a pinch of sugar to round the sweetness. Ingredient substitutions? Try shredded coconut or pineapple tidbits for a tropical twist that stays true to the vibe.
Food Value and Benefit
Ono Hawaiian Macaroni Salad offers a delightful combination of flavors and textures while providing balanced nutrition and energy. This dish features lean tuna, pasta, light mayonnaise, and fresh veggies, making it both satisfying and nourishing without feeling heavy.
Benefits of eating this recipe include:
- High-quality protein from tuna to support muscle maintenance and repair
- Healthy fats from olive oil that promote heart health
- Dietary fiber from vegetables such as peppers and onions aiding digestion
- Starchy carbohydrates from pasta providing sustained energy
- Inclusion of vitamins A and C from colorful vegetables supporting immune function and skin health
- Minerals like potassium and magnesium contributing to electrolyte balance and muscle function
- Controlled portion sizes to help manage calorie intake and maintain steady energy levels
Enjoy Ono Hawaiian Macaroni Salad as a flavorful, balanced meal that fuels both body and mood with essential nutrients and purposeful ingredients.
Frequently Asked Questions
Can I Substitute Mayo With Yogurt in This Recipe?
Yes, you can substitute yogurt. Yogurt benefits include creaminess with tang; expect taste differences—fewer mayo-rich notes, brighter acidity, and a lighter mouthfeel. You’ll savor a freer, savory harmony, though textures and sweetness may shift slightly.
Is Canned Tuna Preferable or Is Pouches Fine?
Canned vs pouches? Prefer pouches for portability, but canned gives consistency; flavor differences are subtle. You’ll savor softer texture from pouches, bolder salt from cans, yet you’ll still celebrate freedom in every savory, satisfying bite.
How Long Can Leftovers Be Safely Stored?
Leftover storage? Generally, you can safely keep tuna macaroni salad in the fridge for 3–5 days. For Safe refrigeration, keep it airtight and cold, and reheat gently. Trust your senses and enjoy with freedom and savory precision.
What’s the Ideal Tuna-To-Pasta Ratio?
You’ll love a balanced tuna-to-pasta ratio: about equal parts by volume, give or take. You savor the bite with tuna varieties and pasta types harmonizing, freedom-forward, savory, descriptive, and confidently bold in every forkful.
Can I Add Pineapple or Other Fruits?
Sure, you can add pineapple or other fruits. Picture sunny chaos—fruit combinations meeting tropical flavors, savory contrasts igniting your bowl. You revel in freedom, so you’ll balance sweetness with mayo and salt, crafting bold, unapologetic, delicious harmony.
