4 cups elbow macaroni pasta, cooked al dente
3 cans (5 ounces each) white albacore tuna, drained
4 hard-boiled eggs, chopped
11/2 cups mayonnaise
1 red onion, diced
2 celery stalks, diced
1/4 cup chopped green onion
1 teaspoon garlic powder
2 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
Ground paprika
Fresh chopped parsley
In a large mixing bowl, add the tuna, hard-boiled eggs, onion, celery, green onion, relish and mayonnaise. Stir to combine.
Add the salt, pepper and garlic powder to the bowl, and stir. Taste for seasoning, and adjust as necessary.
Add the cooled pasta to the tuna mixture, and carefully fold the pasta into the mixture with a rubber spatula. Stir until everything is well-combined.
Pour the macaroni salad into a serving dish, and cover it with aluminum foil.
Place the covered serving dish in the refrigerator for at least one hour up to overnight.
When chilled, remove salad from the fridge and remove the foil.
Garnish the top with paprika and fresh chopped parsley, and serve by scooping with a ladle onto individual plates or bowls.