Southern Tuna Macaroni Salad

1. Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.

2. While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.

3. Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

Cook's Notes:

Getting high-quality tuna packed in olive oil is going to make or break this dish. I would splurge on the Tonnino brand.

You can use chopped pepperoncini instead of chow-chow.