This humble and yet satisfying dish is a favorite in my husband’s family. My mother‑in‑law Riki, who is from Germany, taught me to make it soon after we met, emphasizing that the horseradish mustard is the key ingredient.
In many German households, creamy salads featuring pasta, potatoes, or seafood are treasured staples at picnics and family gatherings, often brightened with tangy mustards or pickled elements. Horseradish mustard, in particular, is prized for its sharp, invigorating heat that awakens rich, creamy dishes. By bringing that bold mustard into a classic American macaroni salad, this version bridges her traditions with the flavors of summertime barbecues in the States. It has a very retro and comforting taste and mouth feel, like something your best friend’s grandmother would make. With the seafood notes from the tuna and shrimp, it is reminiscent of a tuna casserole, but much lighter, especially since it is served chilled. I added the capers for a briny pop of flavor and texture, and often substitute lite mayonnaise to reduce the calories.
Recipe: Riki’s Tangy Macaroni Salad with Tuna and Shrimp
Serves 8; Cooking time: 30 minutes
Ingredients
- 8 oz. macaroni (ditalini / short tube‑shaped is best), cooked, still warm
- 1⁄3 cup horseradish mustard
- 1¼ cup mayonnaise
- 1 tsp. ground pepper
- ½ tsp. salt
- 2 tbsp. capers
- 2 4‑oz. cans tiny shrimp, drained
- 1 can chunk white tuna, drained
- 6 green onions, chopped, 1 tbsp. reserved
- 3 celery stalks, chopped, including leaves
- Fresh cracked pepper
Cooking Instructions
Cook the macaroni in boiling salted water until tender, then drain and keep it warm. While the pasta is cooking, mix 1⁄3 cup horseradish mustard, 1¼ cup mayonnaise, ½ tsp. salt, 1 tsp. ground pepper, and 2 tbsp. capers in a medium bowl to make the sauce. Stir the drained, still‑warm macaroni into the dressing mixture so it absorbs the flavors. Add 5 tbsp. of the chopped green onions, 2 drained 4‑oz. cans of tiny shrimp, 1 drained can of chunk white tuna, and 3 chopped celery stalks with their leaves. Mix everything gently but thoroughly. Taste and add more salt or pepper if needed. Garnish with the reserved 1 tbsp. of chopped green onion and a few turns of freshly cracked pepper before serving.
Note: ditalini pasta really is the best choice for this dish. It’s the perfect size to properly absorb the sauce and ensure that you get shrimp and tuna in every bite.
Let me know if you try this retro yet surprisingly still-relevant (especially with barbecue) summer side, and what you serve it alongside. I’ll be sure to share it with Riki.
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