Ingredients

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

Directions

Directions

Step 1
In a medium bowl, stir together onion, carrot, pickles, lemon juice, sugar, and ½ teaspoon salt. Set aside.
Step 2
In 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.
Step 3
In a large bowl, stir together tuna, mayo, paprika, and pepper. Fold in pasta and pickle mixture until well combined, then top with eggs.
Step 4
Garnish with scallion before serving.