Step 1

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and quickly rinse under cold running water to stop cooking.

Step 2

Add about 1 inch of water to a medium, lidded pot and bring to a boil. Place the eggs in a steamer insert that fits in the pot and gently lower the steamer in the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes. Meanwhile, in a medium bowl, combine ice and cold water. When eggs are finished steaming, transfer them to the ice bath and let sit for 3 minutes. Peel immediately, then chop them.

Step 3

While the eggs are steaming, in a large serving bowl, mix together the mayonnaise, yogurt, relish, mustard, Cajun seasoning, pepper, paprika and salt until thoroughly combined.

Step 4

Add the macaroni, eggs, onion, celery, radishes and scallions, and toss gently until all of the ingredients are coated in dressing. Add the tuna and toss until well distributed, but try not to break some of the bigger chunks of the fish.

Step 5

If the salad seems too dry, add more mayonnaise or yogurt, 1 tablespoon at a time, until it reaches the desired consistency. Taste, and season with more salt and/or pepper, as needed.

Step 6

Sprinkle lightly with more paprika and top with torn or chopped celery leaves, if using, and serve, family-style.