photograph by Matt Hulsman

2 cups elbow macaroni
½ cup mayonnaise, plus a little more if needed
¾ cup sweet onion, chopped
¾ cup celery, chopped
1 cup tomato, chopped with seeds and juice removed
1 jalapeño pepper, chopped fine with seeds removed
2 tablespoons pimento pepper, chopped
2 tablespoons apple-cider vinegar
2 tablespoons orange juice
1 tablespoon sweet-pickle syrup
1 tablespoon flat-leaf parsley, chopped
½ teaspoon celery seed
1 small can white albacore tuna, drained
Salt and pepper to taste

Cook, rinse, and drain the macaroni. Let cool. Mix everything together in a big chilled bowl. If needed, add more mayonnaise and vinegar to keep it from getting dry. Serve ice cold and garnish with paprika and parsley leaves.

25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at or (252) 995-4788.


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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.