Begin by bringing a large pot of salted water to a rolling boil over high heat.

Add the elbow macaroni to the boiling water and cook for about 10 minutes, slightly overcooking it.

Once cooked, drain the elbow macaroni in a colander and rinse it under cold water to halt the cooking process.

In a large mixing bowl, combine the mayonnaise, white vinegar, granulated sugar, and whole milk. Whisk until smooth.

Add the cooled pasta, shredded carrots, and flaked tuna to the bowl with the dressing. Gently stir to coat.

Cover the mixing bowl with cling wrap and place it in the refrigerator for at least 30 minutes.

When ready to serve, gently stir the salad and sprinkle some chopped scallions on top.