Creamy and comforting, this Ensalada de Coditos con Atún is a Caribbean classic made with tender pasta, savory tuna, and a rich dressing.

Ingredients for Ensalada de Coditos con Atún

For the Base: Tender elbow macaroni tossed with creamy mayonnaise creates the perfect foundation.

For the Flavor: Canned tuna adds richness, while hard-boiled eggs and peas bring color and balance.

For the Finish: A spoon of relish adds tangy sweetness, with salt and pepper to taste.

Keesha’s Tips & Tricks

Cool, Then Chill: Let the pasta cool completely before mixing in the tuna and mayo. Chill for 30 minutes so the flavors come together, and the dressing stays creamy.
Dry the Pasta Before Mixing: After rinsing, let the pasta sit and drip-dry for a few minutes (or give it a quick pat). Extra water = watery dressing.
Don’t overcook the pasta: Aim for al dente so it stays tender but not mushy once it’s mixed and chilled.

Variations of Ensalada de Coditos con Atún

Add a Crunch: Mix in diced red bell peppers, celery, or green onions.
Creamier Twist: Add a spoonful of cream cheese or sour cream to the mayo.
Spicy Version: A pinch of smoked paprika, chili flakes, or hot sauce gives it a bold edge.

How to Store Ensalada de Coditos con Atún

Store leftovers in an airtight container in the fridge for up to 3 days. This is a mayo-based salad, so don’t leave it out longer than 2 hours (especially in warm weather). Freezing isn’t recommended because the dressing can separate. Best served cold and creamy.

What to Serve with Ensalada de Coditos con Atún

Arroz Blanco (White Rice): Classic Dominican pairing.
Habichuelas Guisadas (Stewed Beans): Creamy, comforting, and perfect with pasta salad.
Fried Plantains: Sweet or savory, both add an amazing contrast.
Chilled Drinks: Try it with fresh juice, passion fruit lemonade, or coconut water.

FAQs about Ensalada De Coditos Con Atún

Absolutely. Cook the tuna, let it cool completely, then flake it and mix it in like canned tuna.

The pasta absorbs the mayo as it sits. To fix this, add a spoonful of mayo or a drizzle of olive oil before serving.

More Seafood Recipes

For more seafood recipes, check out these Camarones Empanizados (Battered Fried Shrimp), Octopus salad, Boiling Crab’s Whole ShaBang Sauce, or Gordon Ramsay Garlic Scallops!

Ensalada De Coditos Con Atún. Pasta Salad With Tuna

Ensalada De Coditos Con Atún (Tuna Macaroni Salad)

Keesha

A delightful mix of al dente macaroni, flaked tuna, and crisp peas, this salad is enriched with hard-boiled eggs and a tangy-sweet relish. Bound together with creamy mayonnaise and seasoned to perfection, it's a refreshing yet hearty dish ideal for picnics or family meals. Optional fresh herbs or bell pepper add a vibrant touch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Servings

Calories 483 kcal

Ingredients

16 oz Elbow Macaroni
5 oz Tuna, preferably in water, well-drained
1½ cups High-Quality Mayonnaise
3 Hard-Boiled Eggs, finely chopped
¼ cup Fresh Green Peas (frozen can be used if thawed)
¼ cup Sweet Pickle Relish
Salt & Freshly Ground Black Pepper, to taste

Instructions

Fill a large pot with water, adding a pinch of salt. Bring to a boil, then add the elbow macaroni, stirring occasionally. Cook until al dente. Drain promptly and rinse under cold water to stop cooking and ensure it doesn't stick. Let it drain thoroughly.
For the tuna, it's essential to drain it as thoroughly as possible to maintain the salad's desired consistency. If using tuna in water, press it gently to squeeze out excess liquid. After draining, flake the tuna with a fork, breaking down larger chunks to ensure even distribution throughout the salad.
Take a large mixing bowl, and therein combine the now-drained elbow macaroni, flaked tuna, finely chopped hard-boiled eggs, vibrant green peas, and the tangy-sweet bite of pickle relish.
Introduce the high-quality mayonnaise to this mixture. It's advisable to start with 1.5 cups, mixing it in thoroughly. Depending on your preference for creaminess, you can then decide to add more mayonnaise.
Seasoning is an art; add salt and freshly ground black pepper gradually, tasting intermittently. Achieving a perfect balance is key.
Once everything is perfectly combined, transfer your salad to a preferred serving bowl. For the best flavor melding and a refreshing taste, cover the bowl and refrigerate for at least 30 minutes.
After its chill time, remove the salad from the refrigerator. Stir gently once more to combine any settled ingredients and taste. If needed, make any last-minute seasoning tweaks.

Nutrition

Calories: 483kcalCarbohydrates: 72gProtein: 22gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 126mgSodium: 667mgPotassium: 313mgFiber: 3gSugar: 7gVitamin A: 414IUVitamin C: 4mgCalcium: 31mgIron: 3mg

Tried this recipe?Let me know how it was!